A cooking basic! How to Mince an Onion
A cooking basic!How to Mince an Onion
3.9
(12 reviews)Time
Minced onion is a basic prep used in many recipes. For a coarser texture, make wider vertical cuts; for a finer mince, make narrower ones. It’s also a real time-saver, so it’s a handy technique to keep in mind.
Ingredients [ Uses 1 onion ]
- onion1
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Trim off the stem end and root hairs of the onion, then peel it. Cut the onion in half, then trim the root end thinly. Following the grain, make fine cuts about 1/8 inch (3 mm) apart.
Note:
Do not cut off too much of the root end. Leaving it attached helps keep the onion together and makes it easier to cut.
2
Rotate the onion 90 degrees, then make 2 to 3 deep horizontal cuts from the side.
Note:
Be careful not to cut through the root end here either. When making horizontal cuts, keep your hand above the knife position.
3
Slice thinly from the end. When you reach the area near the root, place the cut side down, make similar cuts, mince finely, and remove the root end.
4
Hold the tip of the knife with your hand and mince more finely.
Reviews
3.9
(12 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
I’ve been cooking for about a year now, but up until now I’d just cut things however I liked, thinking, “As long as it ends up minced, that’s fine.” I decided I should learn to do it properly, so I looked it up. The steps were explained clearly and in detail, so I was able to cut it without it falling apart partway through or messing it up.
🇯🇵 User from Japan
It seems like it would be useful for making all kinds of dishes.
🇯🇵 User from Japan
Practice makes perfect.
