Tuesday, January 29, 2008

when slicing a small onion for browning...


i find this works well for me.
halve the onion, remove ends and peel. slice into each half as though you're going to quarter it, but don't sink the knife all the way to the cutting board. then slice as shown.
this gives more consistency in size-- and, thus, cooking time-- of finished onion.

2 comments:

mittens romney said...

unyons make me cry--not because of the enzymes released in the cutting process, but because they taunt me about my taste in sweaters.

Matty G said...

We got a pair of onion goggles for Christmas...

and a few years ago we went to a cooking class that was really fun. And one of the things they taught us was a technique for chopping onions... "The root end is your friend" is the phrase we were told to remember. Peel the onion and then cut into it length-wise toward the root, leaving every slice intact (still connected to the root end)... then you can start chopping cross-wise and in seconds the entire onion is diced into small pieces.

*hugs