Kitchen Basics: Slicing and Dicing an Onion
I've been wanting to put together a series of posts explaining some
for a while now, and for some reason I've never gotten around to it! I get a lot of questions regarding some of the easiest skills in the kitchen. For me, these seem basic and easy, but as I've had conversations with many, I've realized that not knowing how to do these tasks keep women out of the kitchen and intimidated of cooking!
Because of this I'll be sharing some practical how-to's with you through this series! I'll be posting periodically (weekly? bi-weekly?) with simple skills to make your cooking experience more enjoyable and boost your confidence as you learn!
I know I've had my share of light bulb moments when reading recipes or cookbooks and noticing something being done differently. I've been taught by so many, and have picked up a lot over the years. So let's get started with the first topic: how to slice and dice an onion!
Here's what you'll need:
A regular ole onion and a large chef knife. I'm using an 8 inch knife. You could use a smaller knife, just be a bit more mindful of your fingers and how close you're getting with the blade ; )
Turn onion on it's side and cut off tops. I always save veggie scraps, including onion tops for when I make homemade chicken broth. Just throw them into a plastic bag and freeze them until you need them.
Turn the onion flat on it's top (or bottom) and cut down the middle.
Lay each onion half on it's flat side and run your knife along it length wise, from right to left. You can differentiate with how thick you would like your slices to be. Just remember, go SLOW, no cook's a happy cook when she slices her finger.....
Simply do Steps 1-4, then...
Step 5: When you are slicing, hold each sliced piece together with a free finger so they stay together. Move so the cuts face horizontally, and run your knife through it again in the same manner, creating small diced pieces!
See, easy peasy! Sliced onions are great sautéed or caramelized and topped on a burger, or used in sauces. Diced onions are great in just about anything else. My forever motto is that anything good always, always, starts with onion and garlic.....In fact, I'll cover garlic next time!
Share with me in the comments or on Instagram if you have any requests for kitchen skills that you'd like to learn. I want to share what will be helpful for you! : )