An Edge in the Kitchen

The classic technique of making a series of horizontal slices across an onion intimidates some people. That’s why there is the Onion Cheat. This was referred to as the Quarter Roll Trick in the book because you start with an onion quarter rather than a half. It’s a little slower than the classic technique but for home prep no one will know the difference.

As always, cut the stem end off the onion, leaving the root intact. The root will hold everything together and keep your onion pieces from skittering all over the cutting board. Turn the onion onto its now flat stem end and cut in half through the root, then peel. Cut each half into quarters, again from root to stem.

Working your way across the onion, make a series of vertical cuts, pulling the tip of the knife down through the onion from root to stem without cutting through the root.

It only takes four or five cuts.

Now comes the cool part.

Roll the onion over onto its other side. The vertical cuts you made before are now horizontal. Make the same series of vertical cuts on this side of the onion.

And when you cut across the onion it falls into a perfect dice. Neat, huh?

Tags: dice, knife skills, onion, Technique of the Week

This entry was posted on Tuesday, July 22nd, 2008 at 11:18 am and is filed under Technique of the Week, history, knife skills. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.