How to Slice and Dice Onions

A few quick recipe ideas and a “how to” video

I have created a series of “how to” videos, as I found a common theme in my virtual cooking classes. People were getting by in the kitchen, but were not sure how to cut, chop, mince, or dice their veggies properly. Sure, they were getting the job done. But they could be much more safe and efficient if they learned the proper way.

The biggest tip I have for cutting food, aside from a sharp knife, is to make sure you have a flat surface. The onion is not flat and when you try to chop it without getting that flat surface, it can roll and you can cut yourself. 

I have created this quick video to show you how to slice and dice an onion safely https://youtu.be/X4tFUP_fyzs 

Shall we address the elephant in the room? How to cut an onion without crying. I have literally tried it all and have not had much luck so I usually work through the tears. I did purchase a pair of onion goggles to see if they would work and they do a decent job, but I can’t fit them over my glasses. Honestly, a pair of ski goggles would work well. Anything that seals off your eyes will do the trick if you are suffering.

Onions are the base of so many dishes. It is an aromatic that spans food cultures around the globe. In French cooking, mirepoix is onion, carrot and celery. In Cajun cooking, the holy trinity is onion, green pepper and celery. In Mediterranean and Latin American cooking, sofrito is onion, garlic and tomato with many variations depending on what country you are in. All of these contain diced onion. Not only are onions flavorful, they are low in calories and high in vitamins and minerals. 

Click the image to watch the "how to" video

Let’s start with raw onion.  The obvious choice is to pop it on top of a salad. Nothing wrong with that, although some people have a hard time with the assertiveness of the raw onion. You can try soaking them in ice water for 20-30 minutes. Another option is to pickle it. I love a quick pickled onion and the magic is the longer they sit in the pickling liquid, the better they are. When I make pickled onions (or any veggie that I am pickling), I combine water, rice vinegar, salt and sugar in a bowl until the salt and sugar dissolves and then add my veggies and let it sit. You just need 30 minutes of the pickling action to start. 

Since onions are in so many dishes, I could go on and on. I chose a few where the onion is a key component. The first is baked salmon with onion and lemon. This could not be easier and it’s super flavorful for how simple of a dish it is. Lay the filets of salmon on a foil lined sheet pan and pat dry. Sprinkle with salt and pepper and any other seasoning you wish to use.  Top with thinly sliced red onion and lemon to fully cover the fish. Sprinkle with olive oil and bake in 350F oven until the fish is done to your preference. For medium, 125-130F is the internal temperature of Atlantic Salmon. I prefer mine closer to 140F. 

Another simple dish is sausage, peppers and onions. This is a childhood memory food. We used to have it for summer cookouts. I slice red or yellow onion and red or yellow bell peppers and sautee them on medium heat in olive oil until they are soft. Season with salt and pepper to taste. For the sausages, pick what you like. I can assure you that we were only having pork sausage as a kid, but now I choose chicken sausage. For me it’s all about the flavor of the sausage and the combination with the peppers and onions so I don’t notice the difference between the pork and the chicken. I prefer to grill my sausages, but you can also cook in a pan on the stovetop. You want to make sure your sausage is fully cooked before you slice it and add it to the peppers and onions. This can be served alone with mustard, in a lettuce wrap, in a bun, over rice or pasta or even on top of a salad. So many options!

Lastly, there is Mujaddara, a Middle Eastern lentil dish. This is a great pantry staple dish with very few ingredients. It was part of my Fall menu for my virtual cooking classes and it was a huge hit. I love that you can cook the rice and lentils in one pot and the onions in another and you have a complete meal. In a large stock pot you want to add 5 cups of water, oil, salt, pepper, cumin and bay leaves and bring to a boil. Then add the brown basmati rice and simmer with the lid on for 10 minutes. Next add the lentils and simmer with lid on for 26 minutes or until the rice and lentils are cooked. You can drain any excess liquid and set aside. In another pot or large pan, sautee 4 sliced onions in olive oil until soft. Combine the onions with the lentil and rice mixture and dinner is done!

If you found this information valuable, you might enjoy my seasonal virtual cooking classes as this is the kind of information I share during my classes. Check them out HERE.

If you have questions about other ways to use onions or if you have had issues with onions you would like me to address, please send me a message at debbie@theeffortlesskitchen.com.

And if it’s a foodie travel adventure you are after to taste firsthand how garlic is used in different cuisines around the world and especially in Italy, join my travel list here.

See you in the kitchen or on my next food adventure!

Debbie