Your Foodie Tip – Onions

Every day when you cook something you almost invariably have to cut onions.  It appears to be unavoidable. Well, how are you cutting your onions?

IMG_1391If you cut your onions horizontally, you may have these unmanageable round rings in your soup and pick up the pieces on your spoon the soup can easily splatter. Don’t wear your good white blouse!

I remember  Julia Child discuss this as well.  Cut the onion in half from the root end to the tip and then slice.  That way the slices are manageable when eating a soup or another dish.  No long circular strands hanging down.IMG_1388

Please don’t cut off that stem.  If you leave the stems on your onion, you will have a handle to use to do your fine dicing.  If you watch the chef’s on TV dicing onions like a human Cuisinart, they never show cutting the end of the onion do they?
Well that’s a problem especially if you have no stem or handle it is difficult and not so elegant to deal with the end.  This is so much easier!IMG_1392


2 thoughts on “Your Foodie Tip – Onions

  1. marymtf says:

    I’ve been cutting onions for decades and never thought of holding to the stem. Tried it yesterday. Good tip. Although I must admit that I often use leeks in place of onions these days. I love what leeks do for my dishes.


    • Simply Splendid Food says:

      Leeks! Perfect! They are my favourite. The photos are actually of a shallot which I use a lot I think because they store well compared to leeks. I leave the stems on carrots, zucchini, and anything with a stem. It is less wasteful and easier to slice with either a knife or a mandolin. Thanks for following!


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