Step 1: Cleaning the onion is an essential process that may seem simple, but requires attention and technique. Start by taking a fresh onion and washing it thoroughly under a stream of cold water to remove any soil residue. Using a sharp kitchen knife, cut the unpeeled onion in half lengthwise through the root end, so you get two halves. Now, trim both ends of each half, removing the root end and the opposite end, which may be tougher. After removing the ends, take a peeler and grab the skin end from each half, starting from the root side, and pull it off. You may need to remove the first layer beneath the skin if it has hard or paper-like pieces, to get a clean and fresh onion, ready to be sliced.
Step 2: Slicing the onion may seem simple, but it is an art that requires practice. Place one half of the onion on a cutting board, with the flat side down, to prevent slipping. Hold the two sides of the onion half firmly with your fingers to stabilize it. Now, use the kitchen knife to make a series of lengthwise cuts at equal distances, depending on the desired thickness of the onion slices. Usually, thin slices are ideal for salads or garnishes, while thicker slices can be used for frying or sautéing. Depending on the recipe you are following, you can cut the onion crosswise or lengthwise, thus adapting your cutting style to the desired dish. Make sure to use a sharp knife, as a dull knife will ruin the texture of the onion and make the process more difficult. After slicing the entire half, repeat the same process with the other half, to obtain a sufficient amount of sliced onion, ready to add flavor to your dishes. Also, remember to be careful with your finger positioning to avoid unpleasant accidents while slicing.
Step 2: Slicing the onion may seem simple, but it is an art that requires practice. Place one half of the onion on a cutting board, with the flat side down, to prevent slipping. Hold the two sides of the onion half firmly with your fingers to stabilize it. Now, use the kitchen knife to make a series of lengthwise cuts at equal distances, depending on the desired thickness of the onion slices. Usually, thin slices are ideal for salads or garnishes, while thicker slices can be used for frying or sautéing. Depending on the recipe you are following, you can cut the onion crosswise or lengthwise, thus adapting your cutting style to the desired dish. Make sure to use a sharp knife, as a dull knife will ruin the texture of the onion and make the process more difficult. After slicing the entire half, repeat the same process with the other half, to obtain a sufficient amount of sliced onion, ready to add flavor to your dishes. Also, remember to be careful with your finger positioning to avoid unpleasant accidents while slicing.
Ingredients
dried onion