OnionVideo: 02:58
Description
Onions are indispensable in many recipes. They are used for stock, soups, sauces, frying meat and vegetables, or for flavouring a roast. Depending on how they are cut, you can tease many different flavours from an onion. Whole or roughly wedged onions tend to taste sweet and mild. Finely chopped, they gain in taste intensity and hotness. There are also differences in taste from type to type. Spanish onions, for instance, are considerably milder than globe onions, whilst red onions have a slightly sweet taste.
Step by step instructions
- Start by peeling the onion by cutting off the top end and stripping the skin from the top down to the roots.
- Cut the root end slightly above the stalk so that the onion is still being held together by the roots.
- Place the onion on the board – cut area side up – and halve with a Santoku knife.
- Now, place the onion cut side down on the board and cut into it lengthways at 3mm / 0.12inch intervals. Hold the onion together with your fingers and do not cut through the roots at the end.
- Now, cut into the onion widthways at regular intervals to produce equally sized dices.
- Then, finely dice the cut onion using the claw grip. Do not use the root end.