Cutting onions is not always a simple task as it can literally give you tears. So, how to slice an onion? An onion can be sliced either crosswise or lenghtwise, depending on how you are going to use it. If you are slicing the onions to cook them, it’s best to slice them lengthwise: this way the onion holds its shape better during long cooking. To slice an onion to be used raw in a salad or a sandwich, you can halve it and then cut it crosswise, for half moon shapes, or you can keep the onion whole and slice it crosswise for onion rings. One tip if you always cry when cutting onions, is to limit your exposure to the cut surfaces of the onion and to work quickly. That’s because onions fumes react with the water on the surface of your eyes, forming sulphuric acid which burns your eyes and creates tears. I normally cut mine crosswise, so here’s a little tip on how to do it properly.
METHOD FOR SLICING AN ONION CROSSWISE
Get your onion and cut off the stem end, then cut the onion in half through the root after placing it side down on the cutting board. Take off the external skins and place the onion halves side down on the cutting board. With one hand hold the onion half, with your fingers curled inward. Get a sharp knife and place the side of the blade against the knuckles of your index and middle fingers. Having yuor fingers curled will protect you from cutting your fingertips while cutting the onion.
METHOD FOR CHOPPING AN ONION
To start, cut the onion in half through the root and stem ends. Working with one of the halves, place it flat side down and slice off the stem end (not the end with the little fuzzy brown stuff, that’s the root). Leaving this end in place will help keep the onion together as you chop it. Now, peel the papery outside off of the onion. Next, with your knife parallel to the cutting board and starting near the bottom of the onion, slice through the onion almost up to the root end, but not all the way.
Repeat 2 or 3 times depending on how small you would like your onion chopped. The next step is to cut vertically through the onion. With your knife perpendicular to the cutting board and the tip of the knife pointing toward the root end of the onion, begin to slice vertically starting from one side and working across the onion to the other. You may lose a few pieces on either side, but that’s ok. Finally you’ll make slices across the ones you’ve just made working from the end where the stem was to the root end. And there you go, you’re done. The thing I haven’t figured out yet is how to avoid crying while chopping. Any hints? Please let me know!