HOW TO PREPARE AN ONION • Stockland ✘ Jamie's Ministry of Food, episode 09

Presented by Stockland and Jamie's Ministry of Food.

The onion is one of the most commonly used ingredients in cooking. So learning to chop and slice an onion is a pretty essential cooking skill. So let’s learn how!

There are 2 main techniques, slicing and chopping.
Slicing:
• Place the onion on the board.
• Cut the nose off (pointy bit at the top).
• Halve it using the bridge technique.
• Peel off the papery layers – these have been protecting the onion and are tough to eat.
• Keep the root on – this will hold the onion together.
• Flat side of the onion onto the board, create a claw to hold the onion and then, with the tip of the knife on the board, slowly slice through the onion. When you get half way, the onion will get a bit narrow and wobbly so flip it over and start again.
• All you should be left with is the root – which you can now throw away.

Chopping:
The first few steps are the same as slicing, so….
• Place the onion on the board.
• Halve it using the bridge technique
• Peel off the papery layers
• Cut the nose off
• Keep the root on
• Root side away, work with the natural lines of the onion
• Carefully cut into the onion but not all the way through. Use the tip of your knife and go all the way along.
• Turn it back to the side and slice down, use your fingers to hold the slices together.
• When you get half way, flip the onion and continue slicing.
• If the onion isn’t fine enough you can cross chop to make the pieces even smaller.

Now your onion is ready to do its job, and bring some serious flavour to whatever you’re cooking!

Jamie’s Ministry of Food believes that by teaching people to cook for themselves and equipping them with some simple skills and food knowledge, communities are empowered to live healthier, happier lives.

Visit our How-To Series for more easy to follow video guides and get back in the rhythm of creating simple, delicious, nutritious dishes for the whole family to enjoy.

Stockland ✘ Jamie's Ministry of Food • HOW-TO-SERIES