This is the safest and fastest way to get onions of cubes and almost no one teaches

Onions are one of the first things that every aspiring cook must learn to cut. Whether you blow them into large pieces and stocks, or cut the refined sauces or even salad dressings, To cut the onion Basic kitchen skills. But there is the most common method that most people know, and then the less and safer method.

The best known method of risking onions goes this way: set the onion on the cutting board and first make a series of downward cuts on the onion (but not at the end of the root). Then make a row of perpendicular cuts towards the end of the root while keeping the knife blade parallel to the cutting board.

The horizontal cuts where the knife runs parallel to the cutting board – well …malicious– No one likes these cuts. It is embarrassing and risky and requires you to slide the blade directly under your non -dominant hands and towards the top to keep the onion stable. Hand slip on a smooth onion can reach you to search for a lane aide.

Despite the challenge and the risks, this is the basic cutting technique taught to most home chefs and chefs. Instead, I swear by an alternative method that it does not require any of the parallel horizontal slices. For the first time, I saw this method years ago during my first class at the American Culinary Institute. This was not part of the curriculum for the official knives-just a cufflink show from chef James Jennings. But he got stuck. Even after years of professional kitchen, this is still my method: safer, faster and just as accurate.

If you risk multiple onions at once, you do not have to constantly move the knife to the various slicing orientations. Always cut the onion in the same direction: down towards the cutting board. Although I have never invented this cutting technique, I advertised the gospel every time and at any time. I have redesigned recipe developers and editors in other major food publications (one of my former colleagues made another viral social video of the method!).

In any case, I will present the steps to you now so that you can use a safer and more efficient method to cut onion.

Step by step: the safer onion cube

Step 1. Half the onion at the end of the root and peel it. If you work at a half time, make a series of evenly placed vertical cuts from the pole to the pole (top to the root), sliced ​​to the cutting board, but stops just before the end of the root. Use a claw mart with your non -dominant hands, let the wrists lead the knife while your fingertips and thumb are safely removed.

Step 2. Go back and pull the center to divide half of the onion into two even quarters.

Step 3. Turn the quarters to the newly cut sides and then adjust the quarters to make the vertical cuts now horizontal.

Step 4. Now make a second series from evenly pole poles towards the cutting board; Be sure to fix the end of the root.

Step 5. Complete by making a set of vertical cuts evenly placed with the wrists of its non -dominant hands perpendicular to the previous one to guide the last chains. Cut on onion pieces should have been.

Step 6. Repeat half of the remaining onion.