In almost all recipes for stews, stir-fries and as the base of many of our favorite dishes, chopped onion is used. To help you bite it easily, today we show you three basic cuts of onion: julienned, in rings and in brunoise, trusting that our advice will be useful to you.
Remember also what we said to avoid that your eyes water when cutting onion and practice carefully, always using a sharp knife -with which it is more difficult to cut yourself- and using a good board to chop this ingredient.
The best recipes to enjoy CARAMELIZED ONION
Basic onion cuts: julienne, ring and brunoise
The julienne cut is one of the most common cuts for all types of vegetables. It is intended to obtain elongated part strips in question. In the case of onion, the julienne cut is one of the simplest, along with the ring cut that we will see later.
To do this, we cut the onion in half, without removing the ends. In the area where the roots are, after peeling the outer dry layers, what is called the knot of the onion that allows us to cut it without unraveling or separating its layers.
We give thin cuts to the onion parallel to the line that would join the two ends or poles. Thus we will obtain some slices, which are joined by the knot forming a kind of feathers. Later It is as simple as separating them and we already have the julienne. This cut is ideal for making caramelized onions.
Onion rings are a Very common complement or garnish for hamburgers and other American fast food recipes and they are usually cooked fried after being coated in a kind of tempura or gabardine-type pasta. To make them, we do not have to cut the onion in half but as you can see in the photos that you have on this paragraph.
Once the slices are cut, they are formed by concentric rings that we can separate easily by pressing on them, and we will have them ready to coat and fry to serve as a garnish or as an aperitif.
It’s one of the more practical cuts of the onion since it allows us to obtain small dice that once fried or poached over low heat, they will hardly be noticeable in our stews or stir-fries. To make them, we could first make the julienne cut and then chop crosswise until we get the dice. But there is a very simple way to obtain a fine brunoise by giving three cuts to the onion in the way that we indicate below.
The process is very simple. We clean the onion by cutting the poles and removing the outer layers, but leaving the knot. Then we cut the onion in half as seen in the first image. In each of the two halves we make parallel cuts, taking advantage of the natural direction of the onion fiber, but without going all the way so that half of the onion remains in one piece.
Next, we turn the onion 90º and give a few cuts parallel to the table, very carefully and also without going all the way. Two or three cuts is enough to get a small brunoise. Once these cuts have been made, we only need to cut in the last direction, from top to bottom to obtain a few small cubes.
Do not cut yourself
To avoid cuts or wounds when chopping onion-This is valid for all the types of cuts that I have explained-, it is important to hide the fingertips by letting the knife rest on the knuckles but even if it goes down it cannot find our fingers. To do this, we put our hand in the shape of a claw, as you can see in the photos, so we can cut the onion, sure that we are not going to make any injuries.
And now that you know how to cut the onion without crying and you know how to make these three basic cuts of onion, julienne, rings and brunoiseYou just need to put them into practice and prepare many recipes with this healthy ingredient from our garden that we have available throughout the year.
Directly to the Palate | How to cut onion without crying. Cooking trick
Directly to the Palate | How to make caramelized onion