Monday, January 16, 2012

Chop Chop


No matter what you're making, it seems a recipe calls for chopped or diced onions. Okay, while I realize that may be a slight exaggeration, it is amazing how many recipes call for chopping onions, especially when I had, until recently, quite the aversion to it. My eyes are what I'll call ultra sensitive to onion and it would look like I was gunning for an Oscar every time I chopped one. Luckily the combination of two tricks has put the theatrics on hold. The key to cutting consistently sized, tear free onions is actually pretty simple, once you get the hand of it.
  1. Cut the onion in half the long way, through the roots (This is the key to not crying!! Don't ask me why, but it really, truly works.)
  2. Cut off the side opposite of the roots and peel.
  3. Placing your palm on top of the onion, make cuts parallel to the cutting board, but do not cut all the way through the roots. (Distance between cuts should depend upon the size chop you want.)
  4. Make cuts perpendicular to the cutting board, again being sure not to cut through the roots. (Distance between cuts should depend upon the size chop you want.)
  5. Slice perpendicular to the cuts you just made, and voila evenly diced onions and no tears!
xx Molly







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