Onions are used extensively around the world, whether as a base for sauces or as a side. They can be shallow fried, boiled, stewed or stir fried.

 

Preparation:

There is a technique to cutting an onion, based on the application, (for example, chopped for stir frys and finely chopped for a ragu sauce). Firstly, start with removing the tip (about 1 cm), and then remove the outer skin.

Onion Rings:

To cut into rings, simply cut laterally, working towards the root. Discard the root.

Chopped Onions:

To chop an onion, it is best to first cut it in half lengthways, so it will lay still on the chopping board.

Then slice lengthways starting 1.5 cm from the root (1, 2, 3, etc) and cutting towards the tip. Do not cut into the root end. Then cut laterally, starting from the tip end and working towards the root (A, B, etc). Discard the root.

Coarsely chopped, chopped, and finely chopped are just a matter of scale.