What's the best way to cut an onion so it doesn't fall apart? And while we're at it, how do I not cry while cutting an onion?
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What's the best way to cut an onion so it doesn't fall apart? And while we're at it, how do I not cry while cutting an onion?
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For the cutting however, if you want nice thin shreds, slices, cut the onion in half from top to bottom, not around the middle. Lay it on the board, cut side down, and again, cut with the knife from top to bottom, not crosswise. You'll need to angle the slices a bit, and when you get a lilttle over half-way done, plop the onion over to a more stable base, but you'll get lovely julliene strips that way, that won't get stringy when you cook them. The slices will look like strips, rather than the half-moons you'd get cutting across.
For dice, yes, leave the root end in place, and cut lengthwise, then across.
I've found when I'm wearing my contact lenses and cutting onions, I never cry.
and yep, I agree with puresugar - avoid the tears by chopping quick. :) Some onions just seem funkier than others, for whatever reason. I'd love to know why, if anyone knows.
As for the crying, my own solution is to chop fast or at least without interruptions, and then get on with cooking the onions. I have found that one onion will nearly blind me, while I'll barely feel another. Anybody know why that is?
What I remember from Cook's Illustrated is that the most reliable anti-cry trick was ski goggles, because your eyes are sealed of from the airborne compounds that make your eyes water.