How to Chop and Finely Dice an Onion
For Melissa….
I’ve just googled ‘how to chop an onion’ and was staggered at the number one result. A video of a woman wearing swimming goggles demonstrating THE way to chop an onion. I have to say it is THE only way I have never seen one chopped in all my years as a chef.
So here goes, a step by step guide to peeling and chopping an onion…
Always secure your chopping board on a damp cloth or towel to stop it from sliding when using. This is very important.
1. If you are worried about becoming emotional when cutting an onion then soak them in water first. Wearing swimming goggles in a domestic or any other kitchen will do nothing for your credibility-especially if you have teenage children.
2. Take a sharp unserrated knife, not too big, not too small, about 12-15cm in length should do.
3. Hold the onion with the pointed end at the top, this is the way they grow upwards. Take your knife and starting at the top peel the skin downwards towards the root end. Some slice the top off but this is a waste of onion.
4. Turn the onion sideways and cut the onion in half lengthways through the root end. Peel away any light membrane still on the onion. Keeping the onion in position cut away the very end piece, the top piece which is brown.
5. Turn the onion around so that the freshly cut end is facing you and the root end is at the back.
6. Grip the onion with your finger tips and hold firmly in place, your middle finger knuckle should be slightly extended, this guides the knife and protects the rest of your fingers. Slice through the onion keeping the slices as close together as possible stopping just short of the root end. You want the onion to remain intact whilst you slice so the root will help you do this.
7. Turn the onion around so that the core end is now to your left. Holding the onion firmly and starting at the top slice the onion across, through the middle and towards the core stopping slightly short again. Repeat as many times as you can until you reach the bottom of the onion.
8. Keeping the onion in the same position and starting at the top slice the onion straight down and all of the way through. Repeat this as closely to the last cut as possible until you have worked your way back to the core end. You should now have diced onion. The remaining end piece can be cut up or added to stocks etc.
Good luck!
Thanks for that excellent description, Miles
It makes perfect sense, once you’ve read through the steps, and it works brilliantly! I just tried it using my Camillus Utility knife, and I must say that it’s pretty easy provided that one retains a good grip on both knife and onion.
January 25, 2009 @ 11:16 am
Xenny,
Well done! Hope you had your goggles on
Miles
January 25, 2009 @ 11:22 am
Wow! Thank you Miles! It never dawned on me to Google “chopping an onion.” I thought I was the only one who didn’t “get” it. Had I known there were videos on the Internet, I wouldn’t have bugged you about it, Miles. On second thought, maybe I would have anyway.
:-)
So you soak them in water first? Interesting. And you don’t chop off the top? I even struggle with peeling them, this method makes perfect sense. From what you say, I’m using a knife that is too big as well.
I’m going to print your instructions out, tape them to my kitchen cabinet and get this figured out. No swim goggles though, but maybe some ski goggles. Would that look weird? Wearing ski goggles inside while cutting vegetables?
Thank you Miles! This is wonderful.
And Xenny, I’m so glad you and the rest of the gang are benefitting by my seemingly silly request. I don’t feel like such a goof-ball!
Melissa
P.S. Miles, let me know when you come up with a reciprocal request. I might also do a little photo essay thing just to share my countryside with you all. I found this free software program that allows you to do that, but I have no clue how it works yet.
January 25, 2009 @ 12:18 pm
Melissa,
A ‘tour’ of your countryside would be a wonderful idea. I look forward to it.
Miles
January 25, 2009 @ 12:52 pm
Miles,
I’m a bit disappointed that there isn’t an accompanying video of you at work chopping an onion…. you could be wearing goggles for all we know
An excellent description that should set us all on the right track for this fundamental skill. I will be tackling a particularly tricky looking large banana shallot later on using this method, and for the record will be wearing my non slip faux leopard slippers which I’m certain were in the instructions somewhere
Knife sharpeners at the ready folks….
Cid
January 25, 2009 @ 2:00 pm
Oh Cid, I just know we would be friends if we weren’t separated by an ocean. I’ll “call” your faux leopard slippers and “raise” you one pair of flannel cowboy jammies and some glitter reading glasses.
Poor Miles, he’s got his hands full with these crazy women. Where is Elsie when we need her to add to the stew?
Melissa
P.S. In all seriousness, I do thank you, Miles. This is an excellent post and I appreciate it greatly.
January 25, 2009 @ 2:28 pm
Miles at all,
.
.
I am here now. Whilst you were all busy chatting about this wonderful lecture, I was busy putting it into action.
Well, I can confirm that this has worked and I did not shed a tear either after 3 onions and a handful of shallots
Now, the only time I have not been moved to tears was when I happened to be wearing contact lenses, folks. So, if you have any, keep them in whilst chopping onions but scrub your hands well afterwards, before removing your lenses
Many thanks Miles, that was brilliant.
Elsie
January 25, 2009 @ 3:09 pm
Great tutorial! When I try to do this quickly I’m forever planing the surface off my fingernails. I’m gonna have to work on keeping that knuckle forward. Thanks.
Dave
January 25, 2009 @ 5:06 pm
Melissa,
I love that… cowboy jammies and glitter specs, how fabulous. This blog is all deliciousness and eccentric glamour… and that’s only Miles, as for us we’re in a league of our own
Cid
January 25, 2009 @ 7:07 pm
Cid,
The cowboy jammies are off and the sassy squaredance dress is on. I just chopped two onions with far more precision and flair than ever before.
Twirling with joy,
Melissa
P.S. Miles, seriously, I’m “getting” it.
January 25, 2009 @ 8:50 pm
Cid,
There’s one chance of getting me on video!!
Miles
January 25, 2009 @ 10:09 pm
Greeydave,
No problem, trust me, I learnt the hard way!
Miles
January 25, 2009 @ 10:10 pm
Melissa,
Glad to hear you’re getting it
Miles
January 25, 2009 @ 10:11 pm
Melissa,
A squaredance dress eh….. now I don’t have one of those but in my youth I had a Pocahontas fringed dress which I loved and wish I still had. It won’t surprise you to know that I find it almost impossible to walk past the Chamois car polishing leathers in shops without wondering whether I could ‘knock’ one up for real
My household despairs of me!
Perhaps I should assure Miles that if I were not at work today then I would, of course, be practicing my new onion chopping technique….. perhaps later when it dawns on me that there’s nothing prepared for diner yet!
Cid
January 26, 2009 @ 1:03 pm
Excellent tut there Miles!
January 28, 2009 @ 7:56 am
Kevin,
Thanks! Hope it’s of some use.
Miles
January 28, 2009 @ 8:00 am