Kitchen Tip: How to Chop an Onion

How to Chop an Onion | eMeals

Onions show up in recipes for everything from chili and rice pilaf to salads. But there’s no need crying over chopping onions! Follow these simple steps to quickly and easily chop an onion.

How to Chop an Onion | eMeals

  1. Cut off the stem end, and discard. Cut onion in half lengthwise from root to stem end. (Tip: Placing the onion on the cut side will help it remain stable while you cut.) Discard outer papery skins.
  2. Place 1 onion half, cut side down, on the cutting board. Staring at the stem end, make horizontal slices through the onion, cutting close to but not through the root end.
  3. Now cut slices through the onion top to bottom, holding the knife perpendicular to the root and leaving the root end intact. (This will help keep the onion pieces together in one piece while you work.)
  4. And last, cut the onion from top to bottom again, holding the knife parallel to the root end, to chop. Discard the root end. Repeat the procedure with the remaining half of onion.

TIME-SAVING TIP: Set aside some time each weekend to chop the veggies that you’ll need throughout the week. This will help reduce the amount of prep work needed on busy weeknights. You can store chopped onions in zip-top plastic bags in the refrigerator up to a week.

How to Chop an Onion | eMeals

BONUS TIP: Peel and refrigerate the onion before chopping to avoid watery eyes. 

How to Chop an Onion | eMeals

Want to practice your onion-chopping skills? Try out these recipes from the eMeals Kid-Friendly, Paleo, and Slow Cooker plans:

Kid-Friendly Creamy Beef Tortilla Bake

Crescent Roll Taco Cups

Paleo Chicken Sausage with Pineapple and Avocado

Slow Cooker Hawaiian Barbecue Chicken Sandwiches

Paleo Jerk Chicken Lettuce Wraps

Paleo Creole Shrimp with Cauliflower Grits

Classic Chicken Pot Pie

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2 thoughts on “Kitchen Tip: How to Chop an Onion

  1. Jay G.

    Hi – I’m just getting into learning how to cook. As you probably already know, the first thing I’m tackling is knife skills. Let me ask you something – do you feel as though you’re going to cut yourself as you’re making the plank (horizontal) slices? I have the strangest sensation that my knife is going to shoot through the onion and go straight for my wrist. It’s like the harder I press down on the onion, the tougher it is to get the knife through, but if I let up, the onion slides. My knife is definitely sharp enough. I’m just wondering if there’s a better way. Thanks!


    1. eMeals

      Hi Jay,
      Try swapping steps 2 and 3, so that your onion has already had some of the layers broken up by the time you start with the horizontal cuts. It might be easier. Or, some people skip the horizontal cuts (step 2) and only make the cuts shown in steps 3 and 4. Try these tips and see if it helps you get a feel for it. Happy cooking!

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