How to slice an onion for caramelizing (halve, core out, slice vertically for stability)
Halve and peel the onion, remove the core, then slice vertically from core to tip, laying the flat side down for stable, thin slices.
Cut off the onion ends, cut in half, and peel. Remove the core, then slice the onion vertically from the core side to the opposite end. For stability, lay the onion on the flat cut side and slice fairly thin.
The short version
- Lay the onion flat-side down for stability
- Slice fairly thin for even cooking
What you need
- chef's knife
- cutting board
How to do it
- 1
Cut off the ends of the onion, then cut it in half and peel.
Use the flat cut side on the board to prevent rolling.
Watch this step - 2
Remove the core.
Watch this step - 3
Slice the onion vertically from the core side to the opposite end.
Lay the onion on the flat side for more stability.
Watch this step - 4
What goes wrong
Trying to slice while the onion is unstable/rolling
Lay the cut side down before slicing.
Very uneven slice thickness
Aim for thin, consistent slices so they cook at the same rate.
Why it works
/Vertical slicing plus a flat base keeps the onion stable and creates even slices that cook at a similar rate.
Put it to use
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