Can I get an amen? The time, the chopping, the TEARS for days and days. I’m not just a watery-eyes and maybe a sniffle onion-cryer. I am a bust-out-the handkerchief-and-slide-to-the-floor-sobbing-onion-cryer. (Side note, my best friend Sarah told me recently that her husband keeps a handkerchief in his pocket at all times. White ones. That are pristinely folded. We were both going on about how there is no way we could be handkerchief people; one blow and that thing is a GONER. We are not the delicate ladies of the Regency Era, quietly passing back a man’s handkerchief after we wipe away a tear. I single handedly keep the Kleenex company in business I think.) If you’re already totally satisfied with your onion cutting abilities, send this post to someone you’ve been judging for cutting onions poorly. (That person might be me, my email is karen at thefoodcharlatan.com) I’m showing you two methods of cutting today, my AOL version, and the chef-sies version, so you can figure out what works best for you. But first: a word about THE TEARS. The answer: GOGGLES. It’s onion time. They sell special “onion goggles” for $16 that are 100% ineffective. They have foam around the edges, which is porous, meaning that the acid we mentioned earlier goes right through. Swim goggles are better because they seal to your face, meaning the acid literally can’t get through to your eyes. One more recommendation: use fresh onions. Not only do older onions create stronger acidic compounds (more eye pain!) but they’re also more difficult to cut. If you’re at the store, look for firm onions with dry, papery skin that looks smooth. Definitely don’t buy onions that are sprouting. If you have these at home you can still cut and use them, no problem, just be aware that they may be harder to cut (and more painful for your poor eyes). First chop off both ends. Cut the onion in half this way. Then peel each half. Sometimes the papery layer of the onion will stick to the onion we want. You can decide whether or not its texture is worthy of being saved. When an outside layer is papery, I throw it out. It’s harder to chop and doesn’t taste as good. That said, if i have even 3 seconds where I’m trying to get my fingernail under the paper-y part and it’s not coming, I go full Hulk and rip off the next layer of perfectly good onion, tossing it out, because ain’t nobody got time for that. And start slicing! Use your fingers to keep the onion in it’s shape, don’t let the slices start falling all over the place. Once I start getting close to my thumb, I flip it around so the knife is further away from my thumb. Then we start to dice: Once I get close to my fingers, I tilt the remaining onion down so that the longer edge is flat on the cutting board. This is the only part of the dice that gets a little dicey. You have to be careful holding the onions together. I’m used to it and can go pretty fast. If this looks annoying or dangerous to you, see the next method below! Voila! Easy peasy!
Storing onions
If you’re not going to use them right away, put the sliced or chopped onions in a ziplock or an airtight container. I’ve found that the smell seeps through sandwich or snack-size baggies. Either double bag, or be sure to use freezer ziplocks, which are more heavy duty. Keep them in the refrigerator for 3-5 days or, even better, freeze them! Then they’re ready for tossing into soups, omelets, or other cooked dishes. I don’t recommend freezing them if you want to use them for fresh pico de gallo or other recipes; they won’t be crisp. First, chop your onion through the root. Then, chop off the paper-y end. (not the end with root stringies.) Peel the onion. You will have to yank the peel off of the intact root end. Start making vertical cuts, don’t cut through the root end! You kind of have to angle your knife on the edge slices. Then you turn the onion around and starting dicing. EASY! When I saw Katie do this, not gonna lie, I was impressed. Maybe I will change my ways?? Then make a little baby slice on the side like this. This is to create a flat edge. Put this edge right on your cutting board. This gives you a more stable onion for making slices. And here you go! Ready for your burger, or caramelizing onions, or whatever! Facebook | Pinterest | Instagram Caramelized French Onion Dip » only a thousand times more amazing than the store bought stuff Mac and Cheese with Caramelized Onions » kids don’t like onions? more mac and cheese for you! The Chicken Fajitas Recipe That Changed My Mind » fajitas are the best, and the sweet onions totally make the dish, in my opinion Bacon and Goat Cheese Aioli Burger with Crispy Onion Strings » how to make a burger even better How to Make Pico de Gallo » can’t have fresh salsa without the onions! French Onion Soup from Marion’s Kitchen Beer Battered Onion Rings from Don’t Go Bacon My Heart Easy Blooming Onion from Small Town Woman
