Chopping an onion is a fundamental kitchen skill that every home cook should master. While onions might bring tears to your eyes, with the right technique, you can chop them quickly, safely, and efficiently. Here’s a comprehensive guide to chopping an onion like a pro.
What You’ll Need
- A sharp chef’s knife or santoku knife
- A stable cutting board
- A fresh onion
- A clean, damp kitchen towel (to place under your cutting board for stability)
Preparation Steps
1. Set up your workspace: Place your cutting board on a flat surface. If it tends to slip, put a damp kitchen towel underneath for stability.
2. Prepare your knife: Ensure your knife is sharp. A dull knife is not only inefficient but also dangerous as it requires more pressure and can slip.
3. Peel the onion: Cut off the stem end (not the root end) of the onion. Place the cut side down on your board and slice the onion in half through the root end. Peel off the papery skin and the first layer if it’s tough or discoloured.
The Classic Dice Method
1. Position the onion: Place one half of the onion flat-side down on your cutting board with the root end facing away from you.
2. Make horizontal cuts: With your knife parallel to the cutting board, make 2-3 horizontal cuts through the onion toward the root, but not cutting through it. The number of cuts depends on the size of the onion and how fine you want your dice.
3. Make vertical cuts: Holding the onion together, make vertical cuts from the cut end toward the root, again not cutting through the root. Space these cuts according to your desired dice size.
4. Cross-cut the onion: Finally, make perpendicular cuts across the onion from the cut end toward the root. As you slice, the onion will fall into perfectly diced pieces thanks to your previous cuts.
5. Stop before the root: When you get close to the root end, either discard it or set it aside for stock.
The Quick Rough Chop Method
If precision isn’t necessary for your recipe:
1. Halve and peel: Cut the onion in half and remove the skin as described above.
2. Slice: Make a series of slices from one end to the other.
3. Cross-cut: Turn the onion 90 degrees and cut across your slices to create rough pieces.
Tips for Tear-Free Chopping
- Chill the onion: Place your onion in the refrigerator or freezer for 10-15 minutes before chopping.
- Use a sharp knife: Sharp knives damage fewer cells, releasing less of the compounds that cause tears.
- Turn on a fan: Good ventilation helps disperse the irritants.
- Cut near running water: The water can help attract the irritating compounds.
- Wear onion goggles: These specialised goggles create a seal around your eyes to keep irritants out (but we don’t believe in them :).
Safety First
- Always use the “claw grip” to protect your fingers, keeping your fingertips curled under and using your knuckles as a guide for the knife.
- Keep your knife sharp—dull knives require more force and are more likely to slip.
- Focus on what you’re doing and avoid distractions while chopping.
Storing Chopped Onions
If you have leftover chopped onion, store it in an airtight container in the refrigerator for up to 2-3 days. Be aware that the longer chopped onions sit, the stronger their flavour becomes and the more they can affect other foods in your refrigerator.
With these techniques, you’ll be able to chop onions efficiently for any recipe, from soups and stews to salsas and salads. The more you practice, the faster and more confident you’ll become—turning a tear-inducing task into a quick and simple part of your meal preparation.
