If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link) Please remember to give onions special consideration because of their shape, texture, and tendency to make your eyes water!
The chunks of onion from our previous tutorial (link) are great for slow-cooking, but if you want fried onions then I like slices best.
Just like before, we want to take off the skin, top and bottom from the onion. You can start in the exact same way – chop off the root and the top of the onion, making sure to keep your fingers out of the way.
(For slices, you might actually want to leave the root end on for now – try it both ways and see which you prefer!)
Once you have a flat surface at one end of the ball, you can rest it there to cut downwards, slicing your onion in half. Then deal with each half in turn, starting with a cut right down the middle.
When you’re chopping onions, it’s a lot easier and quicker to work with if all the layers stay stuck together. So, when you’re slicing, work from the thin end(s) into the middle. And if you need to turn the onion around to get to the other end with your dominant hand, try turning the chopping board instead.
Although very thin slices of onion are so impressive (I’ve always loved watching chefs cut off super thin slices at top speed!), slices about half a centimeter (1/4 of an inch) thick are great for everyday cooking.
These onion slices take about 15-25 minutes to fry, although it depends how soft you like your onions! Onions can be eaten raw, or very well-done, so it’s really a matter of taste. They’re a great accompaniment to fried meats like sausages or burgers, or (my personal favourite) fish. And they’re a great source of flavour in a stir-fry, which we’re working towards this month!