How to Chop an Onion as well as Kjersti

Many years ago, up at the cabin, we were doing the prep for The Dinner: green salad and chicken bratwurst. A sophisticated meal to be sure, but one that can be produced in bulk with ease. A key step in classing up the affair is sauteeing the onions. Kjersti grabbed an onion and a knife, and with a series of cuts so economical as to make a samurai weep, she diced the onions in about 15.6 seconds. She then spent the next ten minutes showing me the process.

I probably have since modified the actual process from Kjersti-orthodoxy. Hopefully I will not be excommunicated for my sins.

1) Slice the onion along the meridian, cutting both root and stem.



2) With two cuts remove the top and bottom



3) Remove outer layer. (don't be a hero scraping off the dried layer. If it gives you crap just peel off the entire outer layer and condemn it to Onion Hell.)

4) Starting slow, slice half the onion across more "longitudinal' cuts" Make about 5-6 cuts until you make a vertical cut.


5) After making a vertical cut, rotate the onion 180 degrees and start again from the other side.


6) . If you're leaving the onions a little more 'chopped' and larger, then you're done. If dicing, now turn 90 degrees and cut across.


That's it! You've sliced an onion! The poets and heralds will speak of this day for years to come.