4. Half-Moon Slices
Cut an onion in half from top to bottom, then slice each half into thin semicircles. This is one of the most useful cuts for everyday cooking, especially in curries, stir-fries, soups, and sautéed vegetables.
The curved slices soften nicely while still providing a little texture.
5. Thick Slices
Thick onion slices hold their shape better than thin ones. They are ideal for grilling, roasting, and cooking alongside meat or other vegetables. As they cook, their natural sweetness becomes more noticeable while the centers remain substantial.
6. Thick Rings
Thick rings are made using the same crosswise technique as thin rings, but the slices are cut more generously. Their sturdy shape makes them suitable for grilled onion toppings, battered onion rings, and dishes where you want a noticeable bite of onion.
7. Large Wedges
To make wedges, cut the onion into halves and then divide each half into several large segments, keeping enough of the root end intact to help the layers hold together.
