Chopping onions has never been my favorite task. In fact, I always dreaded it.
The onion would fall apart, the pieces were terribly uneven, and of course, I would end up in tears, not just because I had mutilated my ominous opponent, thus creating onion juices and fumes, but also from utter frustration.
Then came the breakthrough day when I watched a show by Alton Brown where he uncovered the secret to flawless onion-chopping every time. Another huge plus is that I chop the onion so quickly, most of the time I don’t even cry!
This is how I used to cut onions. First I would make some horizontal cuts. Then I would cut across vertically. Then the nightmare would begin. It would start out ok, but then the onion would start sliding, falling apart and eventually I would end up with a lot of very uneven pieces. Now here is my wonderful discovery.
Cut the onion in half, keeping the end intact. You can even peel back the skin and first layer and keep it on so you’ll have something to hold on to.
Starting from the bottom, make diagonal cuts all the way across but make sure not to cut all the way through to the end. As you near the middle, make cuts straight down and then continue making diagonal cuts.
Cut across. And there you have it, perfect, even pieces and your onion doesn’t fall apart.
The pieces are also as small as you want them to be. Since I like my onions very finely chopped, almost minced, I love this part especially.