Aug 31 2008
Basic Knife Technique 2 - How to chop an onion
The onion is one of my least favourite things to chop, so lets get it out of the way early, eh?
The beauty of this method is that it helps to minimise the streaming, stinging eyes that usually accompany onion-chopping. I think this is because the onion is pretty much held together in one piece until the final cut. So by the time the majority of the fumes can escape, the job is done, and you can set it aside (or bang it in the pot). The quicker you get at doing this, the less it’ll bother your eyes.
- Take a whole unpeeled onion, and chop a lump off the stem end with your Chef’s knife.
- Peel the skin off the onion, leaving the root end intact.
- Cut the onion in half through the root. You now have 2 half pieces of onion, which you will dice individually.
- Lay one half of the onion on the cut side, and make a series of cuts along its length from root to stem. Do not cut through the root.
- With the knife lying horizontal (parallel to the chopping board), make a series of cuts towards the root. Again, do not cut through the root. Keep your hand on top of the onion, so the knife doesn’t slice through to your fingers. This is the most dangerous part for your fingers! Pay attention!
- The onion is now cut in 2 planes,yet it is still pretty much held together in one piece by the root. This helps keep the fumes trapped inside. If you like, you could bring the other half of the onion up to this point.
- Now cut across the original cuts you made in step 4, using the part between the first and second joint of your fingers to guide the knife blade. Remember to tuck in your fingertips! The onion now falls away, properly diced. Discard the bit at the root end when it becomes to difficult to chop.
Your eyes will start stinging when you make the last series of cuts, so get them done as quickly as you can, then get the diced onion away from under your nose.
You could try Onion Goggles for the streaming eyes….http://www.amazon.com/gp/product/B000H43IVC?ie=UTF8&tag=notmartha-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000H43IVC
I use regular swimming goggles, works a treat.
That link doesn’t seem to have worked..try this one
http://www.notmartha.org/archives/2007/02/09/with-your-onion-goggles-on/
I’ve been known (when chopping a lot of them) to just peel them and fire them in the blender. Works a treat.
[...] But before you do, learn how to use a knife properly! [...]
Ok, I use this technique too. The horizontal cuts are fairly unnecessary - maybe two at the bottom, but most of the onion is already separated on this plane.
Regarding the crying;
1. A sharp knife will cut rather than crush the onion. Make sure you steel the knife before, and maybe think about sharpening/having your knives sharpened. If you have an old cheap set and do a lot of cooking, it’s worth shelling out for a quality chefs knife.
2. Storing your onions in the fridge, or popping them in the freezer shortly before chopping will minimise fumes.
There are other ways, but these are the most practical. The knives I use at the moment aren’t incredible, but they’re sharp enough not to crush.