Don’t Cry: How to Perfectly Chop an Onion

Everything laid out to chop. I was making stuffed chicken, a recipe I’m working on for a post soon. But this picture will probably give you a clue for my next post. These onions were from the same bag, but one was a sweet yellow onion and the other a red onion… strange.Image

After doing this, I would actually recommend peeling the skin off after you cut in half. Makes it a lot easier.Image

Cut in half and remove stem endImage

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Probably the most  crucial step! Slice the onion, without cutting all the way through, so the bulb end is still held together.

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Make three cuts parallel to the cutting board, be sure not to cut all the way through the onion. Leave the bulb end holding it all together.

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Chop downward to determine the size of your pieces.

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Watch it crumble perfectly.

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Add your chopped onion to your dish of choice. Never forget garlic. Or grass fed butter. 

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Thanks for reading, hope you enjoyed!

3 thoughts on “Don’t Cry: How to Perfectly Chop an Onion

  1. Can you believe that up until about six months ago, I always chopped the end of the root off?! I don’t know if it really matters, since I never cut through the total length of the onion when chopping, but I heard it does.. I have such trouble with crying with onions, though! If I wear my contacts, I’m totally in the clear, and I hate to admit that I’ll often put them in specifically to cook if I’m making something onion-heavy. I’ve heard that freezing the onion for a bit helps.. and that holding a piece of bread in your mouth helps too.. I do both of these things AND often wear goggles, as well, and if I’m contact-less, I still cry! AH!

  2. This video is where I learned that the root/little bulb end is where all the sulfenic acid is, http://www.youtube.com/watch?v=R1FfZiiK-I4 he takes out the whole bulb, which I thought as a little wasteful.

    My method was the best way to avoid the tears, but I will try the freezer, maybe it just makes the gas more inert?

    Thanks for the comment! Hopefully these tricks will help people chop onions with less pain!

    • Interesting. Definitely a little wasteful, but I’ll do anything to keep from that searing pain! I’ll have to try that. I think that, yes, the freezer is supposed to make the gas cells more inert, but it never works perfectly for me unless it’s REALLY frozen.

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