Onions are a staple ingredient in many cuisines around the world and offer a wide range of health benefits. These pungent bulbs come in a variety of sizes, colors, and flavors, and can be used in a variety of dishes, from soups and stews to stir-fries and salads. In addition to their culinary versatility, onions are also packed with nutrients that can promote good health.
They are low in calories, high in fiber, and loaded with vitamins and minerals, including vitamin C, vitamin B6, and potassium. Onions also contain powerful antioxidants and anti-inflammatory compounds that have been linked to a reduced risk of chronic diseases such as heart disease, diabetes, and cancer.
We are going to guide you with some tips of how to cut your onions and give them a different presentation in your dishes!
Brunoise: Cut off the top and bottom of the onion with a sharp knife. Peel off the outer skin of the onion and discard it. Cut the onion in half from top to bottom. Place one half of the onion on the cutting board with the cut side facing down. Slice the onion vertically into thin strips, about 1/8 inch wide. Turn the strips 90 degrees and slice them into small cubes, about 1/8 inch wide.
Julienne: Cut off the top and bottom of the onion with a sharp knife. Peel off the outer skin of the onion and discard it. Cut the onion in half from top to bottom. Place one half of the onion on the cutting board with the cut side facing down. Slice the onion vertically into thin strips, about 1/8 inch wide.Stack the strips on top of each other and cut them lengthwise into thin, matchstick-shaped pieces.
Rings: Cut off the top and bottom of the onion with a sharp knife. Peel off the outer skin of the onion and discard it. Place the onion on the cutting board with the flat side down. Make a horizontal cut across the onion, about 1/4 inch from the top. Make another horizontal cut about 1/4 inch from the first cut, continuing to cut all the way through the onion. Repeat this process, slicing the onion into rings that are approximately the same thickness. If you want smaller rings, cut the onion in half from top to bottom before making the horizontal cuts
Half-moons: Cut off the top and bottom of the onion with a sharp knife. Peel off the outer skin of the onion and discard it. Cut the onion in half from top to bottom. Place one half of the onion on the cutting board with the cut side facing down. Slice the onion horizontally, making cuts from one end to the other. The thickness of the slices depends on your recipe, but 1/4 inch slices are common.
