Who knows their onions?

[Superflid]

Mrs S has recently taken to cooking, seriously! Only snag so far is her total refusal to chop onions....
As this is currently my only input into some rather good eating , I have been uncomplaining.
Anyone know how to chop the bloody things and still be able to see.

[Gaffer]

After peeling...run them under cold water and again after cutting them in half.

HTH

Claire

[dazren]

Cut them in water. ie submerged.

DAZ

[Superflid]

I knew this would be the place to ask.

[jmorgan]

dazren said: Cut them in water. ie submerged.

DAZ

Yep, and chillies

[CarZee]

Don't cut into the root - that's the bit that gets you - use the top 2/3rds of the onion. A couple of slices of dry bread adjacent to the onion will abasorb most other escaping onion odours.. or use shalots and cook them whole, avoiding the whole smelly cutting up issue.

Edited to say: WTF am I on??

Fecking onions.. they're nothing but a metaphor for the decline of society if you ask me - it's enough to bring you to tears

>> Edited by CarZee (moderator) on Monday 3rd March 21:45

[Superflid]

CarZee, Onions, Cooking,

[goodlife]

Super-sharp knives break fewer juice-sacs so don't make it so bad.. According to the Mrs.

[Agent006]

Scuba gear always works for me. Ok, the air tanks and wetsuit are a bit unnecessary, but the mask is useful.

[pies]

cut them under water

[Pvapour]

pies said: cut them under water

do you hold your breath or use a snorkel?

>> Edited by Pvapour on Monday 3rd March 22:13

[lady topaz]

For fcuks sake dont touch your eyes or willy if you are a man if you are cutting chillies or you will end up in casualty. If you cut onions wear contacts or a snorkel!

[Psychobert]

The bit that does the damage is right by the root.. Easiest thing to to cut the bottom half inch off then not worry about the scuba gear..

Wondered about ctting them underwater, but makes it difficult if you want small peices.. Unless you are making onion soup that is..

[jmorgan]

I know that underwater helps but in the normal chopping frenzy I go for it, nice sharp chopper in hand (wait for it)
Can't beat a sharp knife. Good quality and well honed. Rattle the onion off without loosing your fingers. Can normally do one in less than 30 secs then rinse eyes

[RiverGirrl]

I agree with Lady Topaz! The best way to cut them is to wear your contact lenses at the time - of course if you need to be wearing them! Failing that, put on some ski/diving/squash/blow torch goggles

[Maf]

Keep 'em in the fridge. Colder they are the less you will cry.

[Don]

Mrs S has recently taken to cooking, seriously! Only snag so far is her total refusal to chop onions....
As this is currently my only input into some rather good eating , I have been uncomplaining.
Anyone know how to chop the bloody things and still be able to see.

Super. My missus has exactly this problem. Weeping away the minute a mild onion is peeled back. What you need is one of the new breed of tiny food processor. Does all the chopping but is tiny....

We bought a Kenwood one. Really small. Sits on the kitchen worktop at all times...very good.

[alunr]

Wear contact lenses Works for me!

[Superflid]

Don, should have thought of that one. Power tool every time
Don't wear glasses so contacts not needed, although have been threatening Mrs S with wearing some of the stranger types (Cat's eyes, white ones etc).
jmorgan, arthritis still in hands, so a that a chopped onion in 30 secs would mean the loss of at least 2 fingers

Thanks all.

[rude girl]

Psychobert said: The bit that does the damage is right by the root.. Easiest thing to to cut the bottom half inch off then not worry about the scuba gear..

Agree with this, but if you leave the root intact while you cut the rest, it acts as a handle, and also keeps the onion in one piece so it doesn't fall apart and slide all over. Especially useful if you're chopping finely - cut it in to quarters, then make a series of cuts towards the root/head, then cut horizontally. Much quicker too.

I also usually make an event of prepping onions. Do a whole bagful all at once and bung them in the freezer. Then you just get a handful out and cook them from frozen, which is quick after work. I do the same with mushrooms too.