Ask AI: What is the best way to cut an onion?

The best way to cut an onion depends a bit on what you need (diced, sliced, rings), but here's a classic chef method for quick, even dicing — and minimizing tears: **1. Peel and trim:** - Cut the onion in half through the root. - Peel off the papery skin and any tough outer layer. - Trim off the top (pointy end), but leave the root end intact—this helps hold the layers together. **2. Make horizontal cuts (optional for small dice):** - Place half the onion flat side down. - Hold the onion with your fingers curled under. - Make 1–2 horizontal cuts into the onion towards (but not through) the root. **3. Make vertical cuts:** - Make several vertical cuts perpendicular to the root, spacing them for your desired dice size. - Again, don’t cut all the way through the root. **4. Dice:** - Turn the onion and slice across the previous cuts, working from the top toward the root. - You’ll end up with uniform pieces that fall away as you cut. **Tips:** - Use a sharp knife—it’s safer and reduces cell damage that releases more “tear” compounds. - For rings, just slice crosswise after peeling. - For less tears, chill the onion or cut near an open flame or running fan. Would you like tips for slices, rings, or julienne instead?