The complete guide to cutting onions (and how to caramelize them in half the time)
Does the direction of the cut matter (yes), is there a better way to dice it (yes), and is there a way to dramatically reduce its caramelization time (absolutely yes)? Today we will delve into how to chop an onion correctly and how people with no time or patience get perfect caramelized onions.
There are quite a few questions you can ask when it comes to onions, and one of the most important is the method of cutting. You might ask yourself if it really makes a difference, and the truth is that it doesn't have to matter to everyone. But for serious cooks who notice the subtle differences between one type of cut and another and want an optimal result in the kitchen, the method of cutting becomes a critical question. Let's break it down.
Three main types of cuts
An onion has three main types of cuts you need to know: half-moon, strips, and small cubes. The difference lies in the direction of the fibers. If you look closely at your peeled onion, you can clearly see the direction of its fibers, which determines how the onion will behave inside the pot.
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Strips (Julienne): Cut along the direction of the fibers. The advantage here is uniformity. Pieces are more consistent in size and maintain their structure and texture during cooking. In 90% of cases, this is the cut that will serve you best.
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Half-moon (Half-emincé): Cut against the direction of the fibers. The result is less uniform, but it has a specific purpose: this onion will break down and melt completely into the stew. This is excellent when you want an onion that does not hold its shape.
Dicing onions: The mathematical way
In cooking schools, you are likely taught the classic method: leave the root side attached, make several cuts along the onion, a few more across, and then chop. However, there is a safer and better way. Make slightly diagonal (radial) cuts, imagining that you are aiming the knife at the same central point at the bottom of the onion half. After slicing this way, simply chop across. The result? Onion cubes that are much more uniform in size, with a minimum risk of cut fingers.
How to caramelize onions in half the time
The classic 'Low and Slow' method for preparing caramelized onions requires a lot of patience. I don't have patience, so I use the 'Hot and Fast' method. This shortens the preparation time by at least half, though it requires concentration and attention to prevent burning.
The trick is using water:
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Take a pan, add a little olive oil or butter.
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Throw in all the onions, season with a little salt, and add water.
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Bring to a boil over high heat and cover the pan for 5 minutes.
The water performs a double action: it softens the onion quickly and helps the natural sugars emerge much faster than in the regular method. After 5 minutes, remove the lid and continue to cook over high heat while stirring until the water evaporates completely. Note that sugars will stick to the bottom of the pan; if they aren't scraped, they will burn and leave an aftertaste. If this happens, add a little more water to help scrape them up and mix them back into the onions. When the onion reaches a deep amber color, it is ready.
