How to Slice An Onion Longitudinally

Basic Cooking Techniques

 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 3/9/2018, viewed by 1245 , 0 Comments

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.

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What you will need

1 onion

1 sharp knife

How to cook

1

se two points.

Imagine the root and stem tips as the poles of the onion. Slice through those two points.

2

stem and skin out of the final slices.

Take a small slice off each pole on both halves. This just helps keep some stem and skin out of the final slices.

3

 or 3 layers to get rid of all of the skin.

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

cing along longitudinal lines, from surface to axis. So, starting with your blade nearly parallel to the board, slice towards the axis of the onion.

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

by slice.

Continue slicing from skin to core, reducing the angle of the blade, slice by slice.

6

 it’s opposite side for a better vantage and repeat as before until slicing is complete.

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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