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Cake day: June 5th, 2025

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  • I’ve seen a few ways for chopped onion. Chopped meaning that we want reasonably small consistent size pieces.

    1. Root on, halved through the N & S poles, one half laid flat, vertical N/S cuts, leaving connection to root intact, cuts parallel to table almost to root, latitude cuts moving to the root end. Then a final cleanup chop of the large pieces from the root end.

    2. Same as 1 but no parallel to table cuts. More cleanup chop at the end.

    3. Same as 1 but radial longitudinal cuts instead of vertical.

    4. Same as 2 but radial longitudinal cuts instead of vertical.

    5. Same as 1 but without halving the onion first. Done in the hand.

    6. Same as 4 but without halving the onion first. Done in the hand.

    7. Same as 4 but root off before halving.

    8. Same as 7 but latitude cuts before radial.

    9. Same as 8 but latitude slices laid flat before radial cuts.

    10. Same as 7 but root off after halving.

    11. Same as 8 but root off after halving.

    12. Nana method, higgledy piggledy paring knife action in the hand.

    Classical western method is 1. Both 2 and 4 are very common in restaurant settings in my experience. I like method 8. Any other way feels either too fiddly or too sloppy. But I have seen each of these in action.