Since its origins in the Middle East, the onion has become worldwide thanks to its ability to give flavor and gastronomic identity to the recipes we prepare.
It is famous for making cooks cry but beyond tears, adding onion to our dishes will take us to another level of flavor.
Before starting to cook, the first thing is to choose the best onion.
Try to choose those that feel firm, this guarantees a good madurity point. Don’t forget to pay attention to buds or spots on the outer layers.
Once you’ve selected your onion and the recipe to prepare, the next thing to do is to cut the onion in a way that best suits the dish.
For this, the outer layers must be removed keeping the firm and fresh part of the onion.
There are three types of cuts that are the most commonly used:
1.-Rings. It is the simplest type of cut; just remove the outer layers and start cutting from the bottom down at desired thickness.
2.-Julienne. It is one of the most used cuts with any vegetable. First peel the onion and then cut it in half, keeping both ends. Then cut parallel to the line that joins both ends. The result will be long strips of onion.
3.-Brunoise. It is a practical cut ideal for pan cooking. To do this, first cut the onion in half and make a julienne-type cut, keeping its shape. Then cut in the opposite order to form small onion squares.