Finely Chopped Onion
How to finely chop onions
Sometimes you want the flavor of an onion without too much of the texture. You can achieve this effect by learning to chop an onion very finely. The flavor remains, but the texture is almost undetectable.
What you will need
a sharp knife(Nutritional facts 36 calories, 0.09 g fat, 8.57 g carbohydrates, 1 g protein, undefined mg cholesterol, 3 mg sodium)
How to cook
Remove the stem tip of the onion and slice in half through it's axis. Peel away the papery outer skin.
With the blade oriented perpendicular to the stem face of the onion, slice straight downwards, stopping just short of the back edge so that the onion stays whole.
With the blade parallel to the cutting board, slice through the stem face of the onion, again stopping short of the back side so that the onion stays whole. You've now sliced a hatch pattern into the stem face of the onion.
Slice as finely as possible from the stem face to the root tip.
With your controlling hand on the knife handle and your opposite hand on the tip of the knife, rock your knife back and forth rapidly, passing it through the pile of onions. Repeat until onion is chopped to desired fineness.