How many years and onions does it take of cutting them (sliced, cubed) before you stop crying in the process?
When chopped, onions produce a volatile, sulphur-rich oil that makes eyes water. Over the years cooks have devised many ways to prevent this – freezing the onion; wearing goggles or holding your breath – but they are rarely completely effective. The best way is to not cut through the root of the onion, as this is where most of the oil resides.
First slice off the top of the onion (leave the root on for the moment), then remove the papery skin and any brown outer layers. To chop the onion, cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the onion, again not quite reaching the root. Holding the onion very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically – the onion will fall away in small pieces as you go. Continue cutting until you reach the root, which you can now discard.
To slice, trim the root off, then cut in slices moving from the root end towards the top. Leave as slices or separate each one out into rings.
This comes from the Beeb but it is the way I was taught to do it…
Comment by magpie11 — November 3, 2016 @ 21:04
BTW… I love pckled shallots…..
Long enough for you to be able to afford help who will cut/chop onions and shallots.
Comment by rummuser — November 4, 2016 @ 07:56
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