A favorite way to chop an onion? It sounds like an oxymoron, I know. Onions are so good, but goodness gracious, what you have to go through to get a cup full! Well, that it is, until now.
As I’ve gotten older, my love for onions has grown. Call it ‘a refined pallet’ if you like. I love the crunch of fresh onion in our tacos, and I love the slightly browned onion slices in our Thanksgiving dressing. I could go on and on about all the dishes where onion plays a major role for me. And I have even developed a preference for purple onion in certain dishes and white onion in others, but we will save that discussion for another post.
Today is about onion prep. The chopping block.
If you are a fan of finely diced onions, then this isn’t going to be your cup of tea, so to speak. But I encourage you to give it a try, anyway. I’ve got a feeling you may see the goodness of “chunky onions.”
If you’ve never considered chunky onions before, you’re in for a treat. Not only does it give you a fuller flavor, but it also lends itself to a prettier presentation of your food. It’s a win-win.
When you set out your foods, like that dressing I mentioned earlier, or sloppy joes, or philly cheesesteak subs, and people can see real food mixed in throughout, it just looks more appetizing and feels more wholesome.
And you want to know the best part? Since you’re not chopping the onion into such fine pieces, there’s no time for all that eye irritation! I would go so far as to say that if you’re only chopping one onion, then there will be no tears! Now, if you have to chop several, you’ll still have to face the ‘agony of the onion,’ but it will still be much more bearable than if you were dicing.
Does that mean that at this point, it’s a win-win-win? Yeah, I’d say so.
So here are the steps to some chunky onions, which is definitely my favorite way to chop an onion.
1. Cut off both ends of the onion.
2. Cut the onion in half like so (going opposite direction of the rings).
This is when you’ll peel off the outer layer.
3. Take one of the halves and slice it in half, going in the same direction as the rings this time.
4. Holding the two sections together (to save time and eye irritation), chop 1/2″ pieces (or bigger if you prefer), going in the opposite direction of the rings.
And that’s all there is to it! Toss these in a pan to caramelize or into a soup to simmer, and they will come apart from each other more as they cook.
It’s a quicker, tastier, prettier, more tear-free way to chop your onions! Make that a win-win-win-win!