2024-02-03 17:00:27
Learn how to cut onion into wedges, feathers and other cuts. Also discover in which dishes you can incorporate each cut of this vegetable.
Last update: February 3, 2024
Onion is one of the most important ingredients for preparations such as shampoo, for cleaning the home and also in the kitchen. In the world there are dishes that use this vegetable as an essential element, and they all have different types of cuts, which help give aesthetics and also flavors to the meals.
In this article, We will teach you five types of essential onion cuts, so that you can put it into practice in your next preparations. In addition, we will give you tips to treat this ingredient optimally and we will tell you what type of dish each cut is ideal for.
Tips for cutting onions
Before you start cutting you must prepare your kitchen. In addition to washing your onions, It is important that you clean your board and sharpen your knife well., to avoid inconveniences such as your eyes watering when processing them. Below, we detail a series of extra tips for you to take into account when cutting your onions.
Use a suitable knife
Although it may seem trivial, it is essential to use a suitable knife to cut vegetables. It is not optimal to use the same type to cut all the ingredients.
For vegetables you can use the well-known chef’s knife or onion knife. However, there is a Japanese blade called santoku, which, like the previous option, works perfectly for cutting vegetables.
Apply a safe technique
Just as there are different cuts of onion, there are also different ways to make it. You’ve probably seen someone cut an onion from their hand. This technique is fast and efficient, but can be dangerous.
To safely cut onions, hold the knife with your dominant hand, grab the vegetable with your other hand, and hold the top firmly with your index, middle, and ring fingers. Meanwhile, use your thumb to hold the ingredient firmly. Remember to bend your top fingers a little, so that they guide where the knife passes and avoid hurting yourself.
Prepare the season so as not to tear
Cooking involves working with sharp objects, which makes cutting onions difficult because the process can cause tearing. For this reason, we must make sure to see where we make the cut to protect our fingers from possible injuries. To do this, we must:
- Chop onion in a drafty place: Ventilation is very important to prevent the particles that cause tearing from concentrating.
- Rub lemon on cutting board: Rub a piece of lemon on your cutting board and you will avoid tears while you process the vegetable. This technique will also prevent bad odors from impregnating your board.
- Boil water nearby: The steam from the water will dissipate the onion gases that cause tears and will prevent you from discomfort.
5 types of onion cutting
Now that you know some tips to cut your onions in a practical and efficient way, We will tell you what the types of onion cuts are and how you can apply them in your preparations.. Remember that this food is used daily by millions of people around the world to not only add flavor to their food, but also to accompany them in garnishes and salads.
1. Cut into wedges
Onion sliced or chopped into four portions.
One of the simplest and fastest cuts. You just have to cut the onion in half, and then repeat the process with the two halves, dividing it into four parts. If you like, you can cut smaller wedges, depending on the type of food you want to prepare.
As a result you will have mainly large cuts, but also small ones for your dishes. You can use this type of cut before blending onions for sauces or when preparing sautéed vegetables.
2. Slices or rings
Sliced onions are great for burgers.
To make this cut we must be careful and precise, this way we will ensure that all the cuts are the same size. You just have to discard the ends and grab the onion well, and then make a straight cut, one centimeter wide or more..
You can use this recipe for hamburgers, if you like you can add the raw slice or also fried. You can also separate the slices into rings to prepare onion rings or you can incorporate it into a steak with onions recipe.
3. Feathers
Ideal cut for stir-fries and garnishes.
This cut is made after cutting the top of an onion, and then cutting it in half. It consists of a thin cut that is held together by the root end. This cut is very versatile, since You can add it to garnishes, preserves and stir-fries.
4. Julienne the juliana
The julienne cut is quite similar to the feather cut.
One of the most popular cuts in the world. Similar to feathers, but the difference is that you cut off the head and the base of the roots, because the strips do not need to be held together. When the thickness of the strips goes from 0.2 to 0.3 centimeters, it is known as fine julienne.
This julienne cut can be used for the Peruvian dish lomo sauté. You can also follow this guide to prepare delicious caramelized onions.
5. Brunoise
It is the most popular cut and known for being the most used for stews and sauces.
The cut brunoise, It consists of cutting the onion into fine cubes with a variation of no more than 0.3 centimeters wide.
For this cut you must remove the top part and then cut the onion in half. Hold one half carefully and make cuts from the base of the roots into strips. After rMake a horizontal cut in the middle of the onion and cut from top to bottom, forming small cubes that you can incorporate into stir-fries, stews, salads, sauces, soups and rice dishes. You can also use it for home remedies.
Enhance the flavor with the right cut
As you have seen, This fundamental ingredient in cooking lends itself to a variety of cuts., which change their presentation and influence the flavor of foods. Each cut, from the simplest to the most elaborate, brings a unique dimension of onion to the dish.
It is important to consider the culinary purpose when choosing the right cut. The diversity of cuts provides us with versatility for each preparation. Practice them and master the different techniques, this way you will be able to enhance the flavor and texture of the onion in all meals.
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