I haven’t posted any recipes lately. Not that I haven’t been cooking, just nothing new. So I thought I’d post something basic that not everyone might know: the hands-down best way to chop an onion.
First, chop both ends off. (The “poles.”)
Score three lines down the outsides, about 1/8 to 1/4 inch deep. Peel off the outer one or two layers of onion.
Cut onion in half, down the poles. Lay one half flat on chopping board. Slice down from pole to pole.
Now slice against your first cut, creating little blocks. You’re done! The little blocks will fall apart on their own, along their layers, when you cook them.
This method makes it really easy to pick up the entire half and move it to your prep bowl.
TIP FOR AVOIDING TEARS:
Place a small votive candle on the near end of your chopping block, so it’s underneath your eyes. Don’t burn your clothes. When the onion is cut, it releases sulfur-based compounds into the air. When those compounds land on your eyes, they create sulphuric acid, making you tear up temporarily. The open flame burns off some of those compounds before they hit your eyes, allowing you to chop longer.