How to Slice An Onion Longitudinally
Basic Cooking Techniques
There are a ton of ways to cut an onion. Over time, you tend to favor different cuts for different dishes. I favor longitudinal slices for stews and braises because they provide a little more texture than slicing at latitude. The difference is subtle, but I think it's worth looking at.
What you will need
1 onion
1 sharp knife
How to cook
1
Imagine the root and stem tips as the poles of the onion. Slice through those two points.
2
Take a small slice off each pole on both halves. This just helps keep some stem and skin out of the final slices.
3
Remove the papery outer skin from each half. Sometimes you need to remove 2 or 3 layers to get rid of all of the skin.
4
A little difficult to describe. If the onion were a globe, you would be slicing along longitudinal lines, from surface to axis. So, starting with your blade nearly parallel to the board, slice towards the axis of the onion.
5
Continue slicing from skin to core, reducing the angle of the blade, slice by slice.
6
As you reach up and over the center, you can continue, or flip the onion to it’s opposite side for a better vantage and repeat as before until slicing is complete.
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