Chopping a Red Onion

Why am I giving separate instructions on how to chop a RED onion when I’ve already shown you how to chop a yellow (aka cooking) one? The answer is simple. They are usually larger than cooking onions, and you typically use less of them. So the technique is different:

  1. Slice off only one end of the onion.

  2. Peel the papery layers of the onion and discard. Refrigerate the rest of the onion for future use

  3. Slice the onion 4-5 times in one direction, holding the onion together as you slice.

  4. Rotate the onion 90 degrees and slice in the other direction, making small cubes. This is called chopping or dicing.

  5. If you need to make the cubes even smaller, place your hand on the top of the knife blade, and give the onions a final chop in an up-and-down rocking motion.

  6. Depending on the size of your onion, you should end up with 3 to 4 tablespoons of chopped onions ready to go!