How to Prepare an Onion

 Oh, shallots! Why is everyone slicing, dicing, chopping, mincing, and crying? Let's examine all the methods for slicing an onion!

The formidable onion! Seemingly, one of these will always serve as the foundation of a dish. So much flavour! But why is everyone slicing, dicing, chopping, mincing, and crying? Let's examine anything onion-related, shall we?

Additionally, hot tip alert. Please note that an onion already has some built-in slices for you, so we will take advantage of this! Some ways may have instructed you to slice horizontally, but slicing horizontally through a slick vegetable with a razor-sharp knife slipping beneath your fingers and heading TOWARDS your body...feels a bit insane. Likewise unnecessary; these reductions already exist!

Methods for Onion Slicing

This is likely the most frequent way for chopping an onion, regardless of whether you require a coarse chop, an even dice, or a fine mince. Fortunately, they all begin relatively similarly. Prepare your tear ducts, here we go!

halved in half Turn the onion upright on one of the flat ends and cut it in half lengthwise.
Cut the end off. Remove one end of the onion and reserve the other as a sort of handle. (You could cut both ends, but doing it this way helps the onion retain its shape.)

Take off the skins. If the onion skin is difficult to peel, remove the onion's outermost layer as well.
Cut the onion. Place one half of the onion on the chopping board, flat side down. Make even vertical slices against the grain, thin or thick depending on the desired size of the chop, without slicing through the "handle" end so that the slices remain intact.

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Turn and sever! Holding the handle end of the onion, gently squeeze it to assist in securing the vertical slices and to create somewhat uniformly spaced slices through the initial cuts. These cubes will begin to fall onto your board, resulting in a wonderful rough chop! Then repeat with the remaining portion.