We all know what it's like to cut onions: tears, the smell on your hands, uneven pieces that later taste bitter in the soup. And if you need to finely chop a whole onion for minced meat or marinade, it’s real torture. But there is a way that makes this task quick, clean and almost tear-free.
Experienced housewives have long abandoned chaotic slicing and use a simple technique with an ordinary knife. No blender, special gadgets or risk of cutting yourself is needed.
How to chop onions quickly and evenly:
- Peel the onion and cut off the ends on both sides.
- Cut it in half lengthwise, from the root to the top.
- Place each half cut side down on the board.
- Make longitudinal cuts from the top to the root, not reaching the end 5–7 mm. This way the onion doesn't fall apart.
- Then turn the knife crosswise and cut with cross movements. You will get an even, identical straw or cube, depending on the width of the cuts.
Anti-tear tip: Before chopping, place the onion in the freezer for 10-15 minutes or run under cold water for 2-3 minutes. Cold slows down the release of irritating essential oils.
This onion is ideal for frying, soups, sauces, fillings in pies and minced meat. It cooks evenly, does not become bitter and does not remain “live” pieces.
If you need it very finely, you can additionally chop it with a knife or use a blender in pulse mode. But for most dishes, hand-cutting gives better control and texture.
Question: answer:
How to cut onions without crying?
Before slicing, chill the onion in the freezer for 10-15 minutes or run under cold water for 2-3 minutes. Cold slows down the release of volatile compounds that cause tears. The correct technique also helps: cut in half lengthwise and slice from bottom to top, without touching the root all the way through.
Why do onions taste bitter in soup?
Bitterness occurs if the onion is cut unevenly or is not cooked enough. Large pieces do not reveal their sweet taste and remain “raw”. To avoid this, chop the onion finely and fry until translucent over moderate heat.
