Simply chop finely diced onions
The best way to cut onions is with a sharp paring knife. A smaller knife is better for peeling and a larger vegetable knife for cutting. First, remove the thin peel of the onion, then cut the onion in half lengthwise, the root of the onion should not be removed.
Lay the onion cut-side down on a board and hold the narrow side – the base of the root – with your slightly bent fingertips. Cut the onion lengthwise into fine strips so that the root end remains whole and thus holds the onion layers together.
Cut the onion horizontally one to three times (depending on the size of the onion) until just before the root. The more often you cut here, the finer the cubes will be. Then cut thin slices vertically so that the onion falls into fine cubes by itself.
A slicer is best for slicing wafer-thin, whole onion rings, as you can never slice the rings so thinly and evenly with a knife.
Important: Onions should never be cut twice, which is why the chopping devices are not ideal for chopping onions. Cutting the onion several times can turn it gray and bitter.
Tip: If you have to cut a large number of onions, you can put a pot of water next to the work surface. The steam neutralizes the spiciness of the onion. A wet chopping board can also provide some relief from the pungent onion fumes.
