Most recipes will say 1 onion and give you no amount. Use the medium one in the middle (about 2 1/4″ diameter), unless you like more or less onion, then of course use a smaller or larger one.
How to Slice an onion or shallot:
- Slice the onion in half and using the remains of the stem, pull the skin off from the top
- Trim the stem and ends and notice the grain of the onion
- Slice the onion WITH the grain until you start to get nervous the knife is too close to your fingers
- Flip the remaining piece down.
- Wow, much easier to slice that.
- Your perfectly sliced onion.
When you slice with the grain less volatile chemicals are released that combine and make you cry.
- If you wish to chop, dice or mince, again start cut side down. Trim the remaining stem end off, leaving the root intact. There will be less crying that way. A sharp knife also helps.
- Make cuts like the spokes of a wheel around the onion cutting almost to the root end. You want the onion still intact so it is easier to cut.
- Turn the onion 90° so you are cutting opposite (perpendicular) to the first slices. The width of the cuts determine the side of the pieces.
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