Any way you slice it, there are so many recipes that include chopped onion that knowing how to cut one is an essential skill. Yet most people do it incorrectly, adding to prep time and resulting in uneven cooking. Follow along as we teach you the proper way to slice and dice.
With a sharp knife, cut off the stem end of the onion and discard. Slice onion in half from stem end to root end. Remove papery skins. Lay the onion halves cut side down and rest your palm on top. Depending on the size of the onion, make one or two horizontal cuts parallel to the cutting board.
Make parallel slices (perpendicular to your last cut) across the top of the onion, being careful not to cut through the root. Space slices farther apart for a large dice and closer together for a small dice or mince.
Finally, rotate the onion 90 degrees and make parallel slices across the onion. Discard the root end.
This is a refreshing departure from store-bought onion dip. Plus, it's easy to make and is lower in fat and calories.
Quick Tip: Wet your hands to help shape the meatballs more easily.
Kidney beans give this tasty sandwich an extra dose of healthy, filling fiber.
Kids will love this twist on a traditional sandwich. Remove the food from the skewer for children under 8.
Your cooking broth becomes a light, flavorful sauce in this simple recipe. The longer you cook the onion slices, the more deliciously sweet they become.
Originally published in the July 2012 issue of Parents magazine.