How to slice an onion into attractive strips by cutting toward the root
For better-looking onion slices, cut toward the root end (following the onion’s curve) instead of making half-moon slices across the onion.
With the onion half flat-side down, slice by aiming your cuts toward the root end, working around the onion’s curve. This produces longer, cleaner-looking slices than crosswise half-moons.
The short version
- Cut width determines slice thickness
- Cutting toward the root gives a better-looking slice than half-moons
What you need
- chef's knife
- cutting board
How to do it
- 1
Place the onion half flat-side down for stability.
Watch this step - 2
Slice by cutting into/aiming toward the root end, following the onion’s curve as you work around it.
The cut width you choose becomes the slice thickness.
Watch this step - 3
Keep slice thickness consistent from cut to cut.
Your first cuts set the size—match them as you go.
Watch this step
What goes wrong
Slicing straight across to make half-moons when you want nicer strips
Angle cuts toward the root end and follow the onion’s curve
Why it works
Cutting with the onion’s structure yields more uniform, visually appealing slices that hold their shape better after cooking.
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