How to Mandolin Red Onion?

To mandolin red onion, rotate the onion as you bring it down on the mandoline to create even slices, adjusting the thickness as needed.

Here's a more detailed breakdown:

1. Preparation: Peel the red onion and cut off the top and root end to create a flat surface for stability.
2. Mandoline Setup: Adjust your mandoline to the desired thickness. Start with a thicker setting (e.g., 1/8 inch or 3mm) and adjust to a thinner setting if needed. Thinner slices are great for salads or garnishes, while slightly thicker slices can be used for cooking.
3. Slicing Technique:
   • Hold the onion firmly against the mandoline's handguard to protect your fingers.
   • Slide the onion down the mandoline blade, applying even pressure.
   • Rotate the onion slightly with each pass to ensure uniform slices.
   • After the first one or two slices, evaluate the thinness and adjust the mandoline accordingly.
4. Safety: Always use the handguard provided with your mandoline to avoid cuts.
5. Adjusting Thickness: Mandolines often allow you to adjust the thickness of the slices. Experiment to find the thickness that suits your needs, considering your cooking time and desired texture.

Tips for Success:

• If the onion is very large, you may want to cut it in half before mandolining.
• Work carefully and deliberately to avoid injuries.
• Practice makes perfect!