DIY: How to chop an onion

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.

  1. Cut about ½ inch off the top of the onion.
  2. With the root pointing up, cut the onion in half going through the root.
  3. Peel the skin off starting at a cut corner.
  4. 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.
  5. 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.
  6. 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.