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Chopping an Onion
Appears in
Published 1991
Chopping an onion correctly is deemed the art of a true professional cook! If you ever get the chance to watch a chef, you’ll be amazed at his lightning speed. Once you have mastered the technique, regular practice will speed things up. The secrets are to make sure your cook’s knife is good and sharp and to keep the onion root intact to act as an anchor. Chop just before using the onion so the juice will not dry up.
- Cut the onion in half leaving some of the root on each half Peel each half and work with one at a time. Place the cut side down on a board.
- With the knife held honzontally, make cuts almost right through to the root end at 5mm (¼ in) intervals. Do not cut through the root.
- Make vertical cuts downwards, at 5mm (¼in) intervals, again leaving the onion root attached and holding the onion firmly with your free hand.
- Holding the onion with your fingers at a 90° angle, keep the knife tip on the board and rock the blade up and down, slicing as you go. Discard the root.
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