How Do You Cut an Onion?
A bit of care, a sharp knife ($40, Target), and a cutting board ($18, Walmart) are all it takes to slice and dice most vegetables. Our step-by-step guide shows you how to make quick work of dicing the tear-jerking bulb.
How to Chop an Onion
While it takes some practice to get super speedy at cutting finely chopped onions, it doesn’t take long for even beginner cooks to ace this basic chopping method. Now that you have chopped onions, you can forge ahead to even smaller cuts if desired. To create finely chopped onion pieces, simply proceed from here: Run your knife back and forth over the pile of more coarsely chopped onion pieces until they reach approximately ¼-inch cubes. For minced onions, keep chopping until the pieces are about ⅛ inch. Test Kitchen Tip: You can chop onions in a food processor ($45, Bed Bath & Beyond) if you’re trying to save time or are seeking a way to chop onions without crying, but the pieces will likely not be as uniform in size. To chop onions in a food processor, install the “s” blade. Peel and quarter the onions, then press the “pulse” button about 5 to 7 times until the onion pieces reach your desired size. Start with just a few pulses to avoid overprocessed onions that can taste a bit off or end up with a too-wet texture. Now that we’ve covered the best way to chop an onion, here’s one of the worst: making horizontal cuts in the onion. Slicing sideways through an onion toward your own fingers is more dangerous and puts you at greater risk for kitchen injuries. Plus, an onion naturally grows with horizontal “cuts” already intact, so following the method above will save you time (and possible medical bills) down the road.
How to Chop an Onion into Wedges
You’ll start this process the same way as you did chopping.
How to Store Chopped Onions
Feel free to quarter, wedge, coarsely chop, mince, or finely chop an onion in advance, then store it in the refrigerator in an airtight container. Plan to use it within 1 to 2 days.
How to Buy Onions
When buying or harvesting onions from your vegetable garden, choose one that’s firm, unbruised, and unblemished, and one that’s covered with tight, dry skin. Yellow onions tend to be the most versatile, although red onions, white onions, sweet onions, and shallots all have their place too. Avoid using onions with any soft spots, sprouts, or signs of decay or discoloration. No onion on hand? Try our Test Kitchen’s ingredient substitution: For every ½ cup of chopped onion, swap in 2 tablespoons of dried minced onion or ½ teaspoon of onion powder.
