To prep salad onions, trim the root end and peel off any dry or browning outer layers before slicing or dicing.
Here's a more detailed guide to prepping salad onions:
Step-by-Step Guide to Preparing Salad Onions
- Choose the Right Onion: While any onion can technically be added to a salad, sweet onions (like Vidalia or Walla Walla) are often preferred because of their milder flavor and less intense sulfur compounds.
- Wash the Onion: Rinse the onion under cold water to remove any dirt or debris.
- Trim the Ends: Use a sharp knife to cut off the root end of the onion. Also trim the top, removing any wilted or damaged green stalks if applicable.
- Peel the Outer Layers: Peel away any dry, papery, or discolored outer layers. This is important for both flavor and texture.
- Slice or Dice:
- Slicing: For sliced onions, cut the onion in half from top to bottom. Place the cut side down on the cutting board and slice thinly across the grain for the mildest flavor.
- Dicing: For diced onions, cut the onion in half from top to bottom. Place the cut side down and make several horizontal cuts, stopping short of cutting all the way through the root end. Then, make several vertical cuts, again stopping short of the root end. Finally, slice across the onion to create dice.
- Optional: Soak in Cold Water: To further reduce the onion's sharpness, you can soak the sliced or diced onions in a bowl of ice water for 10-15 minutes. Drain well before adding to your salad. This helps remove some of the sulfur compounds that cause tearing and a strong aftertaste.
- Pat Dry (If Soaked): If you soaked the onions, pat them dry with a paper towel before adding them to your salad to prevent a watery salad.
Tips for Working with Onions
- Use a Sharp Knife: A sharp knife will make cleaner cuts and release fewer irritating compounds.
- Chill the Onion: Chilling the onion for about 30 minutes before cutting can help reduce tearing.
- Cut Near a Fan or Open Window: Good ventilation helps dissipate the irritating fumes released when cutting onions.
