So, before you reach for your knife again, take a look at these 15 onion-cutting styles. You might discover that the cut you’ve been using for years isn’t the best choice for your next meal.
15 Onion-Cutting Styles Every Home Cook Should Know
1. Whole Onion
A whole onion remains uncut and is useful when you want its flavor to develop slowly during cooking. It can be added to stocks, broths, and certain slow-cooked dishes. You can also roast whole onions until their centers become soft, tender, and sweet.
2. Thin Slices
Thin onion slices are cut across the onion into delicate rounds. They work beautifully in sandwiches, burgers, fresh salads, and quick sautéed dishes. Because they are thin, they soften relatively quickly and distribute their flavor throughout a meal.
3. Thin Rings
Thin rings are made by slicing an onion crosswise and separating the circular layers. They are perfect for crispy onion rings, burger toppings, salads, and decorative garnishes. For frying, keeping the rings reasonably uniform helps them cook more evenly.
