Here is a good tip for you to cut up one onion in three different ways. We make large pieces of onion that would be suitable for stir frys. Thin sliced onion that go great for salads, fried rice and noodle dishes. And finally we chop up some diced onion for everything else.
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Video Transcript
Hi there good for you living here, we are preparing onions today. from one onion we will cut it three different ways.
First remove the ends here and we have to remove the top layer of skin, so to make it easy I’m just going to slice it down a couple of layers. now I can start to peel it.
So we are going to make these big pieces, these thin ones, and finally diced onions.
Ok once that’s peeled we can cut this in half using the slice that we have already made. What I’m doing now is I’m wanting to separate the middle section of the onion from the larger layers. because an onion is layered, the shape is inconsistent throughout the ingredient. So we are going to use the outer layers for big pieces and the inner layers for the thin pieces because the layers are tighter there.
So working with the outer layer first we are going to cut them twice, along ways and cut them twice across ways. Now if you peel the layers you can see these big chunkish pieces of onion.
Now we get our inner bits and we are just going to cut them lengths ways and just by the nature of the onion they become individual thin strips. Try to keep as much surface area on the chopping board, so when you are running short you can turn it over to cut. And again if you peel the layers you have our thinly sliced onions, it’s an easy julienne technique
Let’s put some of them away and we’ll use the rest to dice. We’ll just align them straight and all we are going to do it chop them cross ways and it’s going to turn out to be small little cubes or diced up onions.
Ok so from one onion you can have many different shapes, if you only wanted julienne or diced onions you can use the method throughout the whole onion to get your desired cuts, but you wouldn’t be able to get the big pieces from the middle of the onion.
So let’s have a look at what we have – these big pieces are great for baked meals and stir frys and where you want people to eat the onion individually, then we have these thin sliced or julienne pieces that are great for salads, and fried rice or noodles. And last we have the versatile diced onions that can be used for anything.
Alright check out my website for more – it’s goodforyouliving.com and remember that living is good for you.