How to Prep Onions Like a Pro
Onions play an integral role in virtually everything you cook, so knowing how to make the basic cuts is an indispensable skill.
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Onions truly are the workhorse of the kitchen. They’re inexpensive, full of health benefits, and are as versatile as can be. And with as many recipes and cooking methods for onions as there are, this stock-pot wonder is more than just a mirepoix member.
Whether you’ve never cut an onion before, or you just need a refresher course, this step-by-step tutorial will guide you through how to dice, mince, slice, and make onion rings. With some simple knife work, you’ll be cooking in no time. All you need is a sharp knife and a sturdy, stable cutting board.
Getting Started: How to Peel an Onion
For each of the following preparations, start with two simple steps, then proceed to the cutting method that best suits your needs.
Slice off the blossom end of the onion, then peel the onion, leaving the root end intact.
How to Slice an Onion
Slice off the root end of onion, then halve lengthwise. Make lengthwise radial cuts through the onion.
How to Mince & Dice an Onion
The procedure for dicing and mincing is the same. Space cuts tightly together for a mince and space further apart for a dice.
Halve onion lengthwise, then make evenly spaced lengthwise cuts, from root to blossom end, without cutting through the root.
Make evenly spaced horizontal cuts, from blossom to root end, slicing up to, but not through root.
Make crosswise cuts starting at the blossom end, and finishing at the root end. Discard root end.
How to Create Onion Rings
Hold the root end of onion, then make crosswise cuts, starting at the blossom end. Discard root end.
How to Prep an Onion for a Blossom or Lily
Follow these steps to prepare the onion for the Onion Lily recipe.
Going through the blossom end, cut a 1-inch-diameter hole from the center of the onion with a paring knife or utility knife, cutting up to, but not going through the root end.
Slicing up to, but not going through the root end, quarter the onion from the blossom end, and slice each quarter into thirds.
Equipment/Special Ingredients Needed
Want to give this technique a try?
Check out our recommendations for the necessary equipment and ingredients to make this recipe. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.
