• THE BASIC PROCESS always starts out the same: Place the onion on your cutting board and slice off the stem end (1), then put it on the face you just cut and split the onion in half (2) Peel the onion (3), and then from there • FOR MEDIUM OR LARGE DICE: Make 2 to 6 cuts in the onion half, running from pole to pole (4), leaving the root end intact to hold the onion together (5) Then make 2 to 6 perpendicular cuts to form large dice • FOR SMALL DICE: Make parallel cuts running pole to pole at ¼-inch intervals, leaving the root end intact Then hold your knife horizontally and make a single slice about ¼ inch up from the base (6) Cut across the parallel cuts, using your curved knuckles as a guide for the knife (7) The onion should separate into fine dice (8) Discard the root end QUICK TIP: If you’re working with a large volume of onions, to maximize efficiency, take every onion through each step before proceeding to the next step In other words, peel all the onions before you start slicing any of them Similarly, make all of your horizontal cuts before making your vertical cuts It will keep your work space more organized, require fewer trips to the garbage can (or compost can), and make you look like a pro CLASSIC FRENCH ONION SOUP What about those lazy Sundays when you don’t mind hanging around the kitchen for the several hours it takes to caramelize onions properly—what’s the ideal method then? Most recipes have you play the babysitter, cooking the onions slowly on the stovetop, stirring every few minutes There are really two separate processes going on here The onions are softening, releasing water and various dissolved sugars and other chemical compounds from inside their cells Simultaneously, there’s caramelization as those sugars are heated Ideally, both of these things end up finishing at around the same time But here’s what I wondered: could I divide the process into two distinct steps, first letting the onions fully soften and release their juices, then reducing those juices and ...¼ inch up from the base (6 ) Cut across the parallel cuts, using your curved knuckles as a guide for the knife (7 ) The onion should separate into fine dice (8 ) Discard the root end QUICK TIP:... caramelize onions properly—what’s the ideal method then? Most recipes have you play the babysitter, cooking the onions slowly on the stovetop, stirring every few minutes There are really two separate processes going on here The. .. maximize efficiency, take every onion through each step before proceeding to the next step In other words, peel all the onions before you start slicing any of them Similarly, make all of your horizontal