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tips how to chop an onion
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Make a batch of these easy pickled onions, then use them all week long on everything you eat.
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These dishes take the humble onion from background player to starring role.
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We're going all in on alliums.
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With a bag of frozen pearl onions (so cute, no peeling required!) and a bag of mini sweet peppers, you’re well on your way to dinner.
5.0
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Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.
4.4
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Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.
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Achieve cooked-all-day depth in under an hour with these tender pork chops, simmered in a rich cider gravy.
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Tons of caramelized onions, so much gooey cheese, and very few dirty dishes.
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Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
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With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.
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We made these homemade onion-flavored chips to be even more addicting than the store-bought versions.
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Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.
Articles
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Finally, directions you can understand.
Sarah Jampel
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Time to practice.
Team Basically
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No harsh chemicals required.
Sam Stone
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Don't cry over sliced onions.
Sarah Jampel
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Now that I know this trick, I'll never go back.
Sarah Jampel
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Food director Chris Morocco swears by this supermarket staple.
Chris Morocco
Videos
(83)
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Sharpen your knives and get ready for some expert instruction on an essential kitchen task - cutting onions. Bon Appétit associate food editor Rachel Gurjar demonstrates everything you need to know in order to mince, slice, and dice onions like a professional chef. No matter what your next recipe demands, Rachel’s guidance will help you prep your onions perfectly.
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Bon Appétit’s Brad Leone is back for episode 69 of It’s Alive and— quiet, kids! He’s pickling onions! Join Brad as he shows you how to pickle onions two different ways. “Perfect for whatever,” but he’s going to use them to top off his Italian sub. Welcome back to Brad’s kitchen for “It’s Alive: Home Video Edition: Episode 2.”
Get our recipe: Quick-Pickled Red Onions
Get our recipe: Quick-Pickled Red Onions
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Jacques Pépin dices an onion better than you. Fact.
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Join Chris Morocco as he makes sweet and saucy pork chops. For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.
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The key to this onion-garlic dip is in the slow roast for the perfect caramelization. You want to keep the onions and garlic in a mound rather than spreading them out. This will help this steam and soften and not caramelize too quickly.