Re: Onion slicing

[Guest guest]

Ok, here's how it works.

The object is to cut the onion in half THROUGH the end where the roots were.

This end holds the onion together.

Peel the outer skin of the onion (of course).

Lay the onion flat on your cutting board, with the cut side facing down.

Next, you make horizontal cuts from the front to the back (back being where

the roots were) at a slight angle. Be careful not to cut all the way to the

end though.

Then you make vertical cuts, again being careful not to cut too close to the

root end.

Lastly, you just slice across the cuts, creating nicely chopped pieces.

I was just doing a few searches to see if I could find a how-to with pics

and I found a video at http://www.onepanwonder.com/videoclips.html that's

close. They slice the onion in two ways. The second one shows the vertical

cuts I'm referring to; before doing the next slice, you'd also have

horizontal cuts as well.

[Guest guest]

Several years ago the idea was to not cut the onion in half but to slice into it

from the top to near the root ball. Cut about a dozen or more slices (pizza

like) until the onion resembles the petals of a flower. Lay it on its side and

finely slice thru the petals making finely diced onion. The idea was to not cut

the root ball which would cause the onion to release the gas that burns your

eyes.

It works most of the time for me. Of course, putting the onion in the

refrigerator for an hour or so also helps keep the tears in check.

Sheila (Virginia)

[Guest guest]

Now, I've seen everything! Not only do I get instructions, but a VIDEO showing

just how it's

done! I checked it out!! Now, ditz that I am, even though it looks as easy as

pie in the

video, I probabl will have to watch that darned thing about 10 times until I get

it right, but

it seems SO SO SO SO simple! Especially the second method, which delivers up

smaller

pieces. I have emailed your message to my own mailbox (apart from the digests)

just so

that I can call up this video whenever, ifever, I might need it.

Oh, and, by the way, based on your FIRST DESCRIPTION, which, of course, I

misunderstood, I found a way to cut the onion WITHOUT removing the skin! After

the

onion is all sliced and diced, the skin remains (housing the outer layer of

onion as well),

and all you have to do is scrape away the chopped pieces and then pick up the

skin (if you

don't mind losing the outer shell of onion) and toss it in the garbage disposer.

And you

don't get a bunch of pieces of annoying onion skin paper all over your

countertop. Of

course, the slicing I did wasn't terribly symmetrical. And also, it did bring

tears to my eyes

.. . . as onion cutting sometimes can do.

Unfortunately, I do not have a handy dandy film clip to demonstrate. If I were

more

coordinated, I might be able to turn a nice little demo clip there. And I doubt

if my skills

with the English language are such that I could describe this technique so that

it could be

performed expeditiously by minions of people.

However, it did work for me since I don't mind asymmetrical pieces of onion in

my stir fry.

Basically, I just followed your first instructions, though I did NOT cut through

the root end,

and I did NOT remove the exterior shell . . . and I left the thing intact as I

was cutting it, as

much as possible (except when you get down to the quarter-sized pieces you can't

do that

anymore because it starts falling out, but that's okay by that point . . . you

just keep on

slicing and then you have the skin and first layer underneath. And you toss

that.

But, anyway, while I have still to skin a cat in more than one way, if not JUST

one way, I

now have at least three methods of skinning and cutting onions.

Thanks, !

>

> I was just doing a few searches to see if I could find a how-to with pics

> and I found a video at http://www.onepanwonder.com/videoclips.html that's

> close. They slice the onion in two ways. The second one shows the vertical

> cuts I'm referring to; before doing the next slice, you'd also have

> horizontal cuts as well.

>

>

>