How to Slice, Dice and Mince Onions Like a Pro | Food Network

How to Slice, Dice and Mince Onions Like a Pro | Food Network


[music playing] NARRATOR: There’s no need to cry
over slicing and dicing onions. Just follow a few simple steps. Slice the onion in half
with a sharp chef’s knife or a Santoku, then peel. Keep the root end intact. It holds the onion together
while you’re cutting it. Place the flat side
down, then it won’t slip. And watch out for
your fingers, you definitely want to be sure
the only thing you’re cutting is the onion. Make some slices across
the top of the onion. Then rest your knife against
the flat part of your knuckles and walk your fingers backwards. The thickness of the
slices is determined by how far you move your fingers back. For dicing, make vertical
slices evenly across the onion. Don’t cut through
the root on this one. Next, turn the onion
90 degrees, then make some crosswise slices. And guess what, you
just diced an onion. Use these in pasta sauces and
salsas, home fries and soups. Mincing onions is
basically chopping onions as finally as you can. Start with a small dice. Lay one hand flat across
the tip of your knife and use a rocking
motion to chop. And then keep going until
you’ve got a fine chop. Minced onions can add zip
to a burger or a meatloaf. Mastering this skill will make
cooking easier and faster, no matter how you
slice or dice it.

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