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tips how to chop an onion
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Vegan
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Easy to make, impossible to stop eating.
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Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.
Easy
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Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.
4.4
(4.42)
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We're going all in on alliums.
Easy
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Vegan (when made with agave nectar or sugar)
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy shade of purplish-pink and will keep indefinitely, mysteriously retaining their bright color and crisp texture. rather than slice, the onions, if they are headed for one of the cold soups.)
You can vary the cut of the onions—and also the amounts of sweet and salt. Use as a dramatically colorful and refreshing tiara atop dinner plates, open-faced sandwiches, salads, cheeses, grilled tofu, or fish—anything savory. I use these often as an ingredient in cold soups and saladitas. (Mince, rather than slice, the onions, if they are headed for one of the cold soups.)
• Use a very sharp knife or a food processor with a thin slicing attachment to cut the onions most easily.
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These dishes take the humble onion from background player to starring role.
Recipes
"My family has subscribed to Gourmet since 1942 or 1943," says Hope Mihalap of Norfolk, Virginia. "This uncomplicated hors d'oeuvre was first served to me at a cocktail party in Chapel Hill, North Carolina, some 35 years ago."
"Since then I have discovered other people who make it. Some thinly slice the onion and top it with the mayonnaise and cheese, while others chop the onion and mix it into the mayonnaise. Either way, it's delicious."
This is one retro recipe we're glad to revisit. Of the two preparation methods Hope Mihalap describes, we preferred chopping up the onions — the toasts are a bit easier to eat that way.
Active time: 5 min Start to finish: 15 min
Vegan
Recipes
I like this best with shallots, which are prettier and tastier than boiling onions. Some people add raisins (about 1/4 cup, from the beginning), which does not turn me on. Others garnish with toasted pine nuts, a nice but unnecessary touch. Other vegetables you can prepare this way: almost any member of the onion family, including leeks, scallions, and any kind of onion—if the onions are large, peel and quarter them, then insert a toothpick into each quarter to hold it together during the cooking.
Easy
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Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
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Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Easy
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Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
2.0
(2)
Easy
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Kache Piaz
In India, most dry meat preparations such as kabobs, _tandoori_food, and cutlets are eaten with raw onions, because the onions provide moisture against the dry meat. Besides, these meat dishes taste better with onions. The onion slices are often squeezed slightly to extract and remove some of the juices; this is done to reduce the impact of too sharp and hot a taste. The onions are washed in several changes of water to rid them of any clinging juices; this also makes them taste less sharp. If you want the onions even milder, soak the squeezed onions in salted water to cover (about 1/4 teaspoon of salt per cup of water) for 1/2 hour, and drain. This will make the onions taste sweet, and best of all, there will be no onion odor lingering in your mouth. To make this salad more aromatic, add leaves from 2 or 3 sprigs of fresh coriander.
Articles
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Finally, directions you can understand.
Sarah Jampel
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Time to practice.
Team Basically
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No harsh chemicals required.
Sam Stone
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Don't cry over sliced onions.
Sarah Jampel
techniques
Don't let that piece of machinery sit on the counter, collecting dust. Put it to work with these recipe ideas.
Rochelle Bilow
Culture
Like the stuff your parents used to make—but better.
Amiel Stanek
Videos
(82)
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Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
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Bon Appétit’s Brad Leone is back for episode 69 of It’s Alive and— quiet, kids! He’s pickling onions! Join Brad as he shows you how to pickle onions two different ways. “Perfect for whatever,” but he’s going to use them to top off his Italian sub. Welcome back to Brad’s kitchen for “It’s Alive: Home Video Edition: Episode 2.”
Get our recipe: Quick-Pickled Red Onions
Get our recipe: Quick-Pickled Red Onions
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We show you how to make perfect onion rings.
Get the recipe: Beer-Battered Onion Rings
Get the recipe: Beer-Battered Onion Rings
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Jacques Pépin dices an onion better than you. Fact.
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.