How to Cut Onions Without Crying (5 Tips for Tearless Onion Cutting

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Step 5: Start Making Strips. Place one onion half flat-side down on the cutting board. Hold it firmly with your non-dominant hand to maintain stability. Start cutting thin, even slices from one end to the other. Aim for slices approximately ¼ inch in width.

How to Cut an Onion {StepbyStep Tutorial} FeelGoodFoodie

Start by peeling the onion and cutting off the root end. Then, lay the onion flat on your cutting board and make a horizontal cut to halve it. Next, make vertical slices through each half, creating even strips of onion. Another method involves creating horizontal cuts into the onion before slicing it vertically.

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Medium-sized cubes / dice / chopped. Take a half of an onion that has been cut through the root. Place the onion with the stem facing towards you and the root end away from you. Make vertical cuts every 1cm (~1/2 inch) along the length of the onion, leaving approximately 1/2cm (~1/4 inch) untouched at the root.

How to Cut Onions Without Crying (5 Tips for Tearless Onion Cutting

This quick tutorial shoes the easiest way to slice onions into saute strips.

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Leave the root attached if you'd like a little more stability as you slice. Slice the onion in half: Stand the onion on one of the cut sides and slice it in half. Peel the papery onion skin from both halves. Lay one half on the counter, like a dome. Turn the onion so that you'll be slicing along the lines of longitude, from top end to root end.

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Cut the onion in half so that the uncut end from before is divided in two, then slice the onion vertically into thin strips. Finally, cut the strips into small pieces if desired. If using a kitchen timer, set it for two minutes and cook the onions until they are soft and browned. Serve immediately. The Right Technique. When you're cutting.

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Peel the papery skin off the onion and make a horizontal cut through the top of the onion. Then, lay the onion on its flat surface and make vertical cuts into the onion, but be careful not to cut all the way through the root. Finally, make horizontal cuts across the onion, resulting in perfectly sliced onion strips.

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Using a very sharp knife, cut off both ends of onions and discard. Cut the onion in half, lengthwise, following the vertical lines of the onion. Peel the outermost layer of skin (the papery part) and discard. Place the flat end of one half of the onion (the cut side of the onion) face down onto the cutting board.

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How to cut onions: dicing. First, lay one half onion flat on your cutting board. Point the knife towards the root of the onion, and allow your fingers to guide the slicing. Slice vertically evenly as close to the root as you can. Again, make sure to grip the onion like a tennis ball, keeping the fingers pointed down.

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Peel the onion: Remove the papery outer skin, but leave the root intact. This will help in keeping the onion together while cutting. With a sharp chef's knife, slice off the top of the onion, opposite to the root end. Cut the onion in half, vertically, from the top to the root. Lay one half of the onion flat on the cutting board, cut-side down.

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Step 2: Cut the onion in half. Step 2: Cut the onion in half. Arrange an onion horizontally on your cutting board so that the two ends of the onion are facing out. Slice the onion in half vertically, so that each half has a root end and a pointed end. Step 3: Peel off the skin.

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Step 5: Make Lengthwise Cuts. Place one onion half on the cutting board, flat side down. Start making lengthwise cuts from the tip to the root, slicing the onion into desired strip thickness. Remember to keep the tip intact to avoid cutting your fingers.

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Remove the peel from both sections of onion. Place one cut-side down in the center of the cutting board with the stem end facing towards you. Slice. Cut through the onion vertically from end to.

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With the flat side of the onion resting on the cutting board, make a vertical cut down the center, creating two halves. Take one onion half and place it cut-side down on the cutting board. Begin making thin vertical cuts, starting from the top and working your way down to the root end. Continue slicing the onion, maintaining a consistent width.

A properly cut onion starts with a sharp knife and the right technique

Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time demonstrating his preferred techniques for peeling.

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Halve the onion root to tip: Cut off the stem end by half an inch. Cut the root end by 1/8 of an inch, leaving the root core in place. Place the onion stem cut side down on the cutting board, cut it in half through the root, and peel back the skins as in steps above for slicing an onion root to stem.