You might shed tears of joy with this time-saving method to cut an onion.
We sat down with Chef Melissa Brannan of Now You’re Cooking at Bella Nonna’s Olive Oil & Vinegar to learn the quickest way to peel and chop an onion.
- Cut about ½ inch off the top of the onion.
- With the root pointing up, cut the onion in half going through the root.
- Peel the skin off starting at a cut corner.
- Lay the onion down and use your knife to saw about ¼ inch from the cutting board. Stop when you get between ½ inch from the root. Repeat going up ¼ inch until you reach the top.
- Turn the onion so the root faces away from you. Cut the onion lengthwise stopping about ½ inch from the root. Curve your fingers of your non-cutting hand to help guide the knife using your knuckles.
- Turn the onion so the root is turned to the side. Cut down to finish dicing the onion. Stop about ½ inch from the root. Curve your fingers again.
It takes a little practice but the result is a uniform dicing done in a short amount of time.
Chef Brannan spent more than 15 years in the culinary industry. For five years, she developed recipes for Williams-Sonoma as well as ran the cooking school at the Williams-Sonoma’s Union Square center in San Francisco. Now, she specializes in creating a fine dining experience in your home and she is involved with the Louisiana Food Prize. See some of her menus at her website.
Bella Nonna’s Olive Oil & Vinegar is dedicated to serving customers the highest quality extra virgin olive oils, fused and infused olive oils, and balsamic vinegars. They also present cooking classes. They have two locations: 1409 E. 70th St. Suite 107-B in Shreveport and inside Dickens & Co. at 524 Front St. in Natchitoches.
For more culinary ideas, check out the Ark-La-Tex Weekend Food Channel.