• How to thinly slice an onion

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  • Marc Bauer , Master Chef, French Culinary Institute
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    About this video


    We can't promise you won't cry when you slice onions, but we can promise that you'll enjoy watching Marc Bauer, Master Chef at the renowned French Culinary Institute and its popular L'Ecole Restaurant show you how to thinly slice an onion.




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  • Instructions

    How to thinly slice an onion

    1. Using a paring knife, cut part way through the root of the onion.
    2. Pull the skin away from the onion using the paring knife's blade and your finger.
    3. If there is a second woody skin-like layer, remove it.
    4. Place the onion on your cutting surface with the root end of the onion to your left.
    5. Using your right hand, hold the blade of your chef's knife between your thumb and index finger, and wrap your other three fingers around the knife's bolster. (The thick junction between the handle and the knife blade.)
    6. Curl your fingers of your left hand into your palm and hold the onion so that you can rub the knife blade against your knuckles of your index or middle fingers while slicing the onion. (Use this technique for all slicing. It's a safe way to prevent you from inadvertently cutting the tips of your fingers!)
    7. The key cutting technique is to slide the blade across the cutting board and through the onion so that you slice the onion rather that crushing down on it while cutting. Place the point of your knife just in front of the onion and move your knife forward and down through the onion. (Note: By cutting rather than crushing the onion, you do less damage to the onion's cell structure, and reduce the enzymes that are released. This is what causes eye irritation. Never touch your eyes after handling onions, and try to cut them in a well-ventilated space. You can also wear goggles.)
    8. When you have completed slicing most of the onion, turn the remaining piece down flat on the cutting board and continue slicing. Use the root for soup or a stock.
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    How to thinly slice an onion

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