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 sharp knife
How to cook
Imagine the root and stem tips as the poles of the onion. Slice through those two points.
Take a small slice off each pole on both halves. This just helps keep some stem and skin out of the final slices.
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.
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.
Continue slicing from skin to core, reducing the angle of the blade, slice by slice.
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.