HOW TO DICE AND SAUTE AN ONION
Cut the tip of the onion off
Score the outer layers of the
onion from tip to root. This makes it easier to peel
off the outer layers.
Peel off the outer layers off the
onion
The onion should now look like
this. Notice the root end is still
intact. This makes dicing the onion easier, as
it holds the onion together.
Stand the onion on the tip, as the flat surface stops
it from rolling around. Cut the onion straight
down the middle.
You should now have two even
halves
Place the onion flat surface down on the chopping
board. This keeps the onion sturdy while you
dice it.
Begin slicing the onion from the
tip to about 2cm from the root.
Do this the whole way across the onion. The cuts should be about
½cm apart.
Now cut the onion the opposite
direction (from one side to the
other).
Continue cutting right up to about
2cm from the root of the onion.
These cuts should be about
½cm apart.
You should end up with the
whole onion in small cubes, and
the root end remaining, this can be thrown
away.
And now to sauté…
Get a fry pan and place it over the
stove top on medium-high
heat.
You will need oil
Coat the bottom of the fry pan
with oil (around 2
teaspoons)
Place your diced onion in the fry
pan
Spread the onion around the pan,
this helps to cook the onion
evenly.
Get a wooden spoon
Stir the onion constantly to
ensure it doesn’t burn or stick to the bottom of the fry pan.
When the onion is ready it will look pale and
almost see through.