You’ve probably cut onions wrong your whole life: here’s the simple fix chefs swear by
The onion is one of the most widely used staples in cooking, found in recipes of all types and cultures. Despite being a very common ingredient, many people, even those who cook often, make fundamental mistakes when cutting it. It's not just a matter of aesthetics or precision: the way you cut the onion affects how it tastes, how it cooks, and even how much it will make your eyes water.
In this article you will find out why cutting onions is so important, what mistakes to avoid, and most importantly, what is the correct technique for cutting them like a real chef.
The most common mistakes when cutting onions
Many people think they know how to cut an onion, but in reality they make very common mistakes. Here are the main ones:
- Cutting off both ends (root and top): big mistake! The root holds the onion together and helps keep it from falling apart.
- Not carving the onion properly before slicing.
- Cut with a poorly sharp knife: it crushes the onion, increases tears and makes cutting inaccurate.
- Do not use the "grid" technique to get even cubes.
- Do not stabilize the onion well on the cutting board, risking accidental cuts.
The correct technique: how to dice onion like a pro
Here is a detailed guide to cutting onions the right way. Use this technique to get perfect, uniform cubes without unnecessary tears.
Step-by-step for cutting an onion:
Cut off only the tip (not the root)
- Remove about half an inch from the top.
- Leave the root intact: it holds the onion together while cutting.
Peel the onion
- Lightly score the peel with a knife and remove the first outer layer.
Cut the onion in half lengthwise.
- Slit it vertically, going through the root.
Lay the onion half on the cutting board with the flat side down.
- Stability and safety are key.
Make vertical cuts, parallel to each other
- Start on the cut side, leaving the root intact.
- The distance between cuts will determine the size of the cubes.
Make one or two horizontal cuts (optional but recommended)
- Holding the onion steady, cut horizontally in the direction of the root.
- This helps to get even more uniform cubes.
Cut crosswise to get the cubes
- Proceed by cutting in the opposite direction from the first vertical cuts.
- You will get perfect cubes, all the same and ready for cooking.
Why the shape of the cut changes cooking and flavor
Onions have a structure rich in natural sugars, which are transformed during cooking. If you cut the pieces too large or uneven, you will have:
- Uneven cooking
- Uneven caramelization
- Raw or burned pieces in the same dish
Precise cutting allows for even browning, which is essential for stir-fries, risottos, sauces and stews. Regular dicing, for example, releases flavors consistently and helps develop the classic "bottom" of Italian cooking.
Conclusion
Chopping onions well is a real cook's act that is often underestimated. It only takes a few tricks, such as not cutting off the root, using a sharp knife and following precise technique, to turn a simple gesture into a professional skill. Next time you pick up an onion, remember that it's not just for slicing-it's a base that deserves attention. And with the right cut you'll feel the difference in taste, cooking and your eyes finally dry.
Khadija Diagne
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