Truth be told, I didn’t know how to properly chop an onion until I attended culinary school. My cuts were uneven and my pieces cooked at different rates. That’s the reason why chopping an onion properly is so important: it cooks evenly in your pan and it looks nice in your food. The sign of a chef with great knife skills are even, little tiny pieces of vegetables. Check out the new video to see how it’s done, and welcome to Kitchen Essentials – a new series in which we’ll be sharing the basics with all of you.
- Cut both end off of your onion. Peel the skin off your onion using a paring knife instead of your finger nails. Keeps your onions and cutting board clean.
- Next, cut your onion in half through both ends.
- Take one half and place it flat side down. Begin slicing through the onion about 3/4 of the way through in horizontal cuts. I like to place the palm of my non-knife hand on top to help control it.
- Then make cuts across the onion from right to left.
- Now it’s time to chop through the onion. Start at the flat, exposed end and work toward the root or base. You don’t need to cut through the entire onion, just go as far as feels safe.
- Repeat with the other half.