OK, I know most of you know how to cut onions. If you’re one of them, please stop reading. I don’t mean to bore you.
This post is intended for those of you who might just like a little extra guidance at the chopping block. The way I cut onions is the way I learned many years ago while working at a restaurant. When I was there, the chef at the time made the most beautiful salads, relishes, ceviches, and most notably, salsas. Depending on the season and on the celebration (and on his mood), the star ingredient of the salsa always changed — from tomato (of course) to roasted poblano pepper to grilled pineapple to jicama to mango to corn to pickled red onion to tomatillo. The supporting cast, however, remained constant or nearly constant: there was always some sort of herb (cilantro, mint, Thai basil), some sort of acid (lime juice, lemon juice, vinegar), some sort of heat source (jalapeno, Thai bird chili, Tabasco) and always red onion.
The red onion — diced into perfect little arched diamonds — was always the prettiest of all of the shapes comprising the salsas. Sometimes it was super thin (when used in a delicate mixture topping a fresh oyster, for example) and sometimes it was super thick (when used in tomato bruschetta, for example). But the cutting method was always the same. I’ve included a video below. The key, which might be hard to pick up in the video, is in the final slicing step: when the half moon slices of onion are stacked, and you are ready to start creating your dice, you always want to keep your knife 90º to the curve. Does this make sense? I know this is nothing earth shattering, but once you learn out how to do this, you’ll be so happy (I was at least) to see those little red diamonds amassing on your board — they make the prettiest additions to salsa, of course, but also to potato salads or whole grain salads or bean salads etc.
Note: Music was unintentional — just what happened to be playing at the time.
There’s no story to go along with the second method, slicing, but I also learned this method at the restaurant. A video is probably unnecessary, but I’ve included one below anyway. When I need to sauté an onion or to caramelize it or to slice it for a Greek salad, for example, this is how I do it: