How to Properly Peel and Mince and Onion

To many, mincing onions is tedious work. Once you learn this simple, chef-favored technique, on the other hand, peeling and mincing an onion properly is a breeze.

Difficulty: Moderate

Instructions

Things You'll Need:

• Sharp kitchen knife
• Cutting board
• Onion

1. Leave the root side of the onion intact. Slice off the other end of the onion.

2. Remove the papery skin as well as the first layer of the onion. Cut the onion in half, and place one half on top of a cutting board with the side flat down.

3. Make a series of vertical slits in the onion from the root down, making sure not to cut through the root end. Leave about 1/2" at the root end intact. Keeping the root end intact will hold the onion together while you're mincing.

4. To continue mincing the onion properly, begin working horizontally. Place the tips of your fingers firmly on top of the onion and, holding the blade of the knife horizontally, cut through the onion at several intervals to form a "grid."

5. If necessary, run your knife over the pieces until they're small and evenly minced.

6. Repeat the process to mince the other half of the onion.

Tips & Warnings

• This same approach can be used to cut zucchini, tomatoes and the like.
• Be sure to hold the onion with bent fingers when mincing to avoid getting nicked by the knife.