Cutting onions is a crucial skill in professional kitchens and at home. With such a versatile ingredient, it’s helpful to know a variety of cuts and the best uses for each one.
After 15 years in the restaurant industry, I’ve cut my fair share of onions. In this article, I’ll share tried and true methods that I can pass on to you.
To get you started, I’ll go over four of the most useful cuts: rounds, cubes, julienne, and quarters. Mastering these basics will serve you well and should get you through just about any recipe.
In This Article
First, Trim The Ends And Peel
Whenever I need to cut onions, I start by cutting off the root and stem, then peel the onion. No matter what type of cut you’ll be doing next, this should be your first step.
Firmly hold the onion against the flat surface of your cutting board and cut off the root end. You don’t need to remove very much. About a quarter-inch from the root will do. Then, rotate and do the same to remove the top.
This creates two flat bases that make the onion easier to cut and peel.
To peel, use your knife to make an incision through the outer layer of the onion. This gives you an easy place to start and makes peeling much faster. At this point, you can use your fingers or the heel of your knife to get the job done.
The 4 Most Useful Cuts For An Onion
Thinly sliced rounds are great for salads, sandwiches, and garnishes. While thicker cuts are perfect for grilling or onion rings.
- First, lay your trimmed and peeled onion horizontally on your cutting board. Orient the onion so that the cut-off root and stem bases are parallel with your knife.
- Hold the onion firmly and start slicing from one end to the other. Use the hand holding the onion as a guide to help make your slices more consistent.
Diced onion cubes are a cornerstone ingredient for soups, sauces, and salsa.
- Start by standing your peeled onion on one of its cut ends and splitting it in half with your knife.
- Then, place an onion half cut side down on your cutting board with the top and root ends facing left and right.
- Make your non-knife hand completely flat and press down on the onion. Now, very carefully make horizontal cuts starting at the top end and going towards the root end of the onion.
Your knife will be parallel with the cutting board and the hand holding the onion.
You want these horizontal cuts to get close to the base of the onion without going all the way through. Make three to four of these cuts depending on the size of the onion.
- Now, make several vertical cuts into the onion. Again, be sure not to cut through the root end that’s still intact. This will keep the onion together and make the next step much easier. Vary the thickness of your cuts depending on how big you want your diced cubes to be.
- Finally, make cross cuts perpendicular to the cuts you just made. Once you get to the root end, lay it flat and continue to cut it into small pieces. Or, save it for your next batch of stock.
Julienne cuts are great for fajitas, stir-fries, french onion soup, and sandwiches.
- Stand a peeled onion on one of its cut ends and split it in half from top to bottom.
- Place an onion half on its flat side against the cutting board.
- Orient the onion so that the cut-off stem or root side faces you.
- Starting at one side of the onion, hold it in place and use your hand as a guide to make cuts at roughly 1/4in intervals. Feel free to make these cuts as thick or thin as you’d like depending on what you’ll be using them for.
Pro Tip: As you make your julienne cuts, slightly slant your knife so that it’s always angled towards the center of the onion. This will give you the most uniform julienne without too many wide, flat pieces.
These are big, chunky cuts that work great roasted, grilled, or in a stock or braise.
- Stand a peeled onion on one of its cut ends and cut it in half from top to bottom.
- Then, place the onion halves cut side down on your cutting board.
- Now, cut the onion halves in half again, going through the top and root ends of the onion.
How To Store Onions
Whole onions can last several weeks at room temperature in the pantry. Keeping them out of sunlight and heat will extend their shelf life and keep them from sprouting.
Cut onions can last up to a week in a sealed container or zipper bag in the fridge.
For longer-term storage, cut onions will last a couple of months in the freezer, but it will change their texture. So, I would only recommend this if you intend to use the onions for a soup, sauce, or stock.
Frequently Asked Questions
How do you cut onions without crying?
Chill the onions before cutting and use a very sharp knife. Both of these things will help reduce the release of enzymes that irritate the eyes. And there is no shame in wearing safety goggles if you’re particularly sensitive.
What’s the best way to cut an onion in half?
Firmly hold an onion on a cutting board and cut off both ends. With two flat sides, you can easily stand the onion up and cut it down the middle.
How long will onions store in a container?
Cut onions will last in the refrigerator for about 7 days. While whole peeled onions can last up to 2 weeks. For even longer storage, consider freezing them. Freezing is great if you intend to use the onions for soups, sauces, and stocks.