To cut any type of onion, follow these instructions:
Cut off both ends, then cut the onion in half lengthwise, keeping the knife blade perpendicular to the cutting board.
To keep your eyes from tearing up, use a very sharp non-serrated knife to cut the onion and breath through your mouth..
Remove the bitter center, which is difficult to digest.
Also remove the outermost layer, which is fibrous and tough.
There are three main types of onion. Each type has different uses and should be cut accordingly.
White onions are sweet in flavor and can even be grilled whole. White onions are usually used to prepare broths, stocks and roasts. In the recipes on this website, it is suggested that you cut white onions by roughly quartering them.
Yellow onions are not entirely round and have a slightly flattened end. They are strong in flavor and generally used to make sofritto, vegetables soups, fritattas, potato dishes and French onion soup.
We suggest that you dice yellow onions by placing the flat part of one-half of the onion on the cutting board.
Place one hand on the onion, tucking your fingers under so you don’t cut them.
Slice the onion ¾ of the way, using the lower part of your fingers as a guide.
Then slice the onion horizontally to determine the thickness of the dice.
Purple onions have a delicate, sweet flavor and pleasant aroma. Purple onions are the best type to serve raw or use to make jam. They should be julienned or thinly sliced.
To cut a purple onion, keep the half onion in place using one hand
Use the index (or middle) finger of the same hand to determine the thickness of each slice and to block the knife.
Start slicing at one end of the half onion and make a slice every 1/8th inch if you want thin slices, and ever 1/4th inch if you want them to be thick.
Try not to raise the handle of the knife far from the cutting board and, ideally, the tip of the knife should remain in the same still.
Finish slicing the second half of the onion.