Slicing an onion can feel like trying to escape a maze while blindfolded. One wrong turn – or the washer – can quickly put you on the wrong track. And then there are all the different verbs – you can slice an onion, chop an onion, dice an onion, slice an onion…. What’s all what ?!
We say: enough! Let these step-by-step photos show you how to cut an onion once and for all. Whether you need crescents or slivers (scroll down to see the difference!), A rough cut or a fine cut, we have it all for you.
How to make half moons
Halve the onion from the top to the root. Cut off the top and leave the root end untrimmed. Peel. Cut transversely from the top to the end of the root. For your information, if a recipe calls for a “thinly sliced” onion, it means this.
How to Make Slivers (aka French Cut, Frenching, Julienne)
Start like you’re making crescents, but cut off the root end as well. Then instead of cutting from top to bottom, cut lengthways from right to left at an angle. This makes flatter, more delicate sheets that are great for sprinkling over focaccia or pickling. Some people also prefer this type of cut for caramelizing because the onion pieces are more even in thickness and therefore cook more evenly.
How to Coarsely Chop or Dice (Also Known as Finely Chop)
Start with peeled onion halves with uncut root ends and make your first set of slices parallel to your cutting board. Move off the board towards your hand holding the onion in place. Make a second set of cuts perpendicular to these, lengthways from the tip of the onion to the end of the root. Make the final cuts, this time crosswise from top to bottom – you get neat cubes. To make a fine chop out of this, either make more slices each round or go over your pile with your knife once or twice after you’re done.
If you’re looking for onion pieces that practically disappear in a sofrito or bialy filling, skip the careful cubes. Take your box grater instead. In just a few seconds, your halved, peeled onions will be chopped into fluffy shreds. Run your knife through the pile to remove larger pieces that are coming out of the grater, then cook. Because the grater chops up the onion more aggressively than a knife, your pieces should reach a jammy, melting consistency in less time.
How to cut rings
Cut off the top of your onion, then peel it. Next, create a stable surface by cutting a small piece off one of the curved sides to make a flat plane. Cut diagonally into circles. Only one thing left to do: batter and roast.
Lemon lentils and rice with caramelized onions
This recipe is inspired by mujadara, a simple combination of lentils, rice and onions that comes in a variety of forms in the Middle East. It’s comforting, but not too rich and fresh and vegetarian without relying on lots of perishable ingredients. In other words, it’s the perfect meal for those nights between holiday parties.
Source * www.bonappetit.com – * Source link