One of the worst things about cooking is cutting onions. I've tried some of the methods suggested- freezing the onion for 15 minutes, cutting under running water, using a sharp knife, chewing while you cut. I didn't have success with any. But I have found a way that works very well for me. I use a sharp knife, sometimes remember to cut under my exhaust fan, but the main thing is to put on a pair of safety goggles with a tight facial seal. Here's what I've been using.
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I 2nd this. Wife takes pics of me doing it to make fun of me!
You cry when you cut an onion...
baddabing....
I can usually get through a couple with no problem.
I can usually get through a couple with no problem.
Jacques Pepin agrees, using an extremely sharp knife
I can usually get through a couple with no problem.
Funny, but I think true. We got new, high quality knives...just cut onions tonight, no issues.
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Could 8t be the direction you are cutting in? Would you for some reason be cutting the onion while the inside is face up? Maybe its the accumularion of so many onions like if you are cutting 4-8 of them and the sliced/chopped onions are right near you so there is a greater concentration of the oils in the air.
It'll be tough cutting with those gloves on :)
I also recommend 3 pirouettes and an Ave Maria just to be sure.
2) Place the first half on a cutting board flat side down.
3) If you are dicing, cut the onion in half again, this time parallel to the first cut and the surface of the board, ALMOST back to the root, cutting it in half again in the same direction. 4) If you are dicing, slice the onion, again from close to the root toward the tip, more of these slices yields smaller pieces. Done well, everything's is still attached to the root, the inner part is not exposed, and you are not crying. 5) now back to the tip, slice vertically as thinly as you care to back toward the root, et voila...during the entire process you are not exposed to the part of the onion that makes you cry.
If you are slicing rather than dicing, omit steps 2-4.
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That's when you pull out the Cuisinart! ;>)
no problems
btw, the only problem with a food processor is that you still have to face the chopped onions when you take them out of the processor
no problems
btw, the only problem with a food processor is that you still have to face the chopped onions when you take them out of the processor
Quick funny story...one of my best friends is a classically trained French chef. He and I have been perfecting a hot pepper jelly recipe for decades. Several years ago, after we spun down a batch of freshly picked habbys, he lifted the top off, stuck his face in, took a big whiff and gassed himself. He hit the floor, gasping, wheezing, and coughing...all the time laughing at himself, too. I nearly pissed myself I was laughing so hard.
Not that it's a bad idea, but I'll get much more uniform pieces hand chopping and not have an extra appliance to clean.
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and never cut thru the root, but those "solutions" haven't worked for me. There's a difference when you're cutting up half an onion and when you're cutting up 3 large ones.
That's when you pull out the Cuisinart! ;>)
I hadn'd thought of using a food processor, usually I don't do more than 1 onion. Not sure if a mandoline would be an answer, either. Of course, both would be just for slicing, not for dicing
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In comment 16401644 Bill in UT said:
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and never cut thru the root, but those "solutions" haven't worked for me. There's a difference when you're cutting up half an onion and when you're cutting up 3 large ones.
That's when you pull out the Cuisinart! ;>)
I hadn'd thought of using a food processor, usually I don't do more than 1 onion. Not sure if a mandoline would be an answer, either. Of course, both would be just for slicing, not for dicing
Actually, I haven't done it, but I think there may be a mandoline attachment that will dice