Cut the onion in half, leaving part of the root attached, and peel the onion. (The root end will look rough, with little stringy roots sticking out.)Hold the onion half to stabilize it while you cut through the onion from top to bottom. The width of your slices will determine the final size of the pieces. Make widely spaced cuts to dice or closely spaced cuts to mince. Do not cut through the back (the root end) of the onion.Next, cut through the onion several times from front to back.Last, cut down crosswise through both cuts to dice or mince the onion.
Why Do Onions Make You Cry?
When an onion is cut, it releases an enzyme, known as lachrymatory factor synthase, which irritates eyes and makes us cry. You can minimize the effect by placing onions in the freezer or refrigerator for 30 minutes before you peel and cut them, or cut the onions in half and run them under cold water before slicing or chopping. You can also wear glasses or goggles to minimize the enzyme’s contact with your eyes.
Peeling and Chopping Garlic
If you want slices of whole garlic cloves, cut away the root end of each clove and peel the skin from the garlic with a paring knife before slicing the clove. If you are chopping the garlic, place the clove on the cutting board and place the flat, broad side of the knife’s blade on top, and then hit it with the open palm of your hand to smash the garlic. The paper skin will fall away. Remove all of the skin and chop the garlic as finely as you want.
