Our ultimate guide to properly slicing, chiseling and chopping an onion!

Discover our simple movements to allow you to cut, chisel and chop an onion correctly. Don’t cut the two ends of it, we reveal our tips!

The onion is very present in our kitchens, it slips easily into our preparations, stews, pies, quiches, salads… We use it a lot, but do we know how to cut it right? If you cut both ends of the onion after peeling it, that’s because you don’t yet know our trick that will make your life easier. Today we show you how to properly cut, chisel and chop it like a chef!

Cut an onion finely, chisel and chop it

Start by peeling your onion first. Cut off the top of the onion, the “head”, and peel it, but remove only the brown part of it. Keep the bottom of the onion, it can be very useful for you during a cutting step.
Advice : use a paring knife, this small standard kitchen knife. It is easy to handle for this type of step and is an essential item in your kitchen drawer!

Mathon – The forged cutting knife 9 cm

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The price offers are listed in ascending price order. The prices shown are inclusive of VAT (all taxes included). The postage price shown corresponds to the cheapest home delivery offered by the store. aufeminin.com refers in its price tables to the merchants who wish to be present on the condition that they show prices with VAT (including VAT – all taxes included) and that they demonstrate an excellent level of service and customer satisfaction. This referral is paid. Our price tables are therefore not exhaustive for all offers and traders on the market. The offers in the price tables are updated daily and several times a day for certain stores.

chopped

When chopping, you want long thin slices of onion. To start, cut your onion in half lengthwise (top to bottom). Then cut the other end of the onion, it will not be used to chop it. You can continue to lay the onion in the right direction before cutting. Don’t cut it from head to toe this time, but place it on the flat part and cut it with a knife to cut it lengthwise, from left to right. Cut more or less finely according to your needs.

To chop finely, nothing better than a good knife. In addition, in his kitchen, it is always very useful. We advise you to be confident in your purchase, the Victorinox knife. This brand is a safe bet, and this knife is above all of very good quality, aesthetics, but also at a good price. It is durable over time and allows you to chop onions and many other vegetables!

Victorinox Swiss – Kitchen knife / Santoku 17 cm

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The price offers are listed in ascending price order. The prices shown are inclusive of VAT (all taxes included). The postage price shown corresponds to the cheapest home delivery offered by the store. aufeminin.com refers in its price tables to the merchants who wish to be present on the condition that they show prices with VAT (including VAT – all taxes included) and that they demonstrate an excellent level of service and customer satisfaction. This referral is paid. Our price tables are therefore not exhaustive for all offers and traders on the market. The offers in the price tables are updated daily and several times a day for certain stores.

Chisel

When we chisel, that’s what we want few small cubes. For this, once the onion is peeled, you only need to cut the head off your onion, especially holding the base and cut it in half lengthwise.

Place your onion face down. Then you cut it horizontally, placing your knife parallel to it, as in the picture above. You can cut your onion once or twice depending on the size, but without going all the way!

Go ahead and chisel your onion (see photo above), from the base to the head. After this step, your onion will be held at the end of the base you held at the very beginningit looks like a fan.

To finish, cut it in width more or less finely as in the third photo. You get small dice!

Chop up

To chop it is very simple, start by chopping roughly and then cut your strips into smaller pieces. You get small irregular cubes. The secret behind good chopping and repeat this action, and pass several times with your knife over the small squares of onion. Move back and forth and stop when you get the size you want.

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