How do you mince an onion?

Answer 1

The first step is to stabilize the onion. Sharp knives and rolling onions can be a potentially dangerous situation. Slice a tiny bit off the fattest part of the onion. Now balance the onion on the small flat area you have created with this slice. This will stop the onion from rolling around on you. Holding the onion firmly, start making slices from the top end to the root end. You can make the slices as thin or as thick as you choose!

Answer 2

The best way to slice red onions is to put the knife over it and slice vertically to show a form.

You can also do it this way

1. Cut the end off- I think the weird hairy root part

2. Put the onion down with the flat part you cut on the cutting board and cut it in half, so there are two halves

3. Put the halves down and slice them across- going against the lines of the sections of the onion. That way you use the onion's own divisions to cut it up.

You can then cut up the onion you chopped as much as you want. Remember always to tuck your fingers under so you don't get hurt. :)

Answer 3

Video: How do you dice an onion?

The most important thing about dicing an onion is to breathe through your mouth! This will keep you from tearing up while dicing.

The first thing you want to do is cut the top off of your onion (NOT the root end). After you cut off the top, then you can grab the edge and peel off the skin of the onion.

Hold the onion firmly, but tuck the tips of your fingers inward as not to cut them with your knife. The next thing you are going to do is make parallel cuts on your onion, slicing from the top to the root without cutting through the root. You do NOT want to slice all the way through the onion. Make several parallel slices from top to bottom, getting as close to the root as possible. Make your parallel cuts as far apart as you want your diced pieces to be.

Next, turn your onion 90 degrees, and make another series of parallel cuts (from top to root without cutting through) perpendicular to the cuts you already made, so your onion looks like a grid.

Then, holding your onion pieces together, place the onion on its side, and start making downward slices.

You now have a diced onion!

Answer 4

Start with a sharp knife. Dull knives burst onion cells and spread the oils into the air...you'll quickly tear up and you won't be able to see what you are doing.

1. Cut the root end and the sprout end off about a half-inch back.
2. Peel the skin off the onion.
3. Cut the onion in half, top to bottom.
4. Lay half on its side.
5. Place your finger on the center to hold it steady.
6. Make 4 to 5 cuts towards the center without cutting all the way through...you'll be leaving a core of about 1/2 inch.
7. Turn the onion and hold it in the center again and repeat with 4 to 5 cuts on the other side.
8. Turn the onion 90 degrees and while holding it together, slice across to make 1/4 inch or so slices.
9. Repeat with the other half.

If you want the onion bits to be really fine, increase the number of cuts.

Answer 5

Remove the root end first and then the top part. Remove the browned outer layers. Rinse in cold water. Doing the previous steps quickly will help reduce the amount of tearing.

Then it will depend on if you want it rough chopped, diced or sliced.

When dicing I cut in half, then cut almost all the way through top to bottom, leaving a bit attached at the bottom part. This combined with the layers creates lots of small squarish strips that can be chopped across quickly.

Answer 6

You can slice onion into rings by... * cut in it slightly * use a peeler and cut it slowly as it go around ( you can cut the inside the same way)