To thinly slice red onions for salad, use a sharp knife and cut with the grain, keeping the root end intact initially for stability.
Step-by-Step Guide to Thinly Slicing Red Onions:
- Prepare the Onion:
- Peel the red onion by removing the dry outer layers.
- Trim the top (non-root) end of the onion.
- Cut in Half (Optional):
- For smaller slices, you can cut the onion in half from the trimmed end to the root end. This makes handling easier. If you prefer longer slices, skip this step.
- Position and Slice:
- Place the cut side (if halved) flat on the cutting board.
- Position your knife at the trimmed end of the onion, holding the onion firmly with your non-dominant hand, keeping your fingers tucked away.
- Slice Thinly and Evenly:
- Using a sharp knife, make thin, even slices from the trimmed end towards the root end. Aim for consistent thickness. The video suggests that the knife should slice and not crush the onion.
- Leave a small portion of the root end intact to maintain stability while slicing.
- Separate Slices:
- Once you've sliced as close to the root as comfortable, discard the root end.
- Gently separate the slices into rings or half-rings, depending on whether you halved the onion.
Tips for Thinly Slicing Red Onions:
- Sharp Knife is Key: A sharp knife will make clean, thin slices and reduce tearing.
- Consistent Pressure: Apply even pressure to the knife for consistent slice thickness.
- Slow and Steady: Don't rush. Take your time to ensure safety and precision.
- Consider a Mandoline: For perfectly uniform slices, a mandoline slicer can be used, but exercise extreme caution with the blade. Always use the hand guard.
- Safety First: Always curl your fingers of the hand holding the onion under, using your knuckles as a guide for the knife.
By following these steps and tips, you can easily and safely create thinly sliced red onions for your salad.
