Читать книгу Home Chef - Neven Maguire - Страница 48

Peel the onion and chop off the root and tip. (If you’re less confident, you can leave the root attached until the last minute to hold the pieces securely together. But don’t forget to remove it before cooking!) Cut the onion in half through the root end (see the step by step pictures over the page). Place one half of the onion flat-side down on the chopping board. » Make about six parallel cuts downwards with the knife tip pointing towards the root end, but cutting short of the root end so that the onion continues to hold together.

Next, with the onion still facing downwards, and holding it steady from the root end, make three horizontal cuts one above the other, towards the root. Again, be careful not to slice all the way through – the half must still hold together.

Finally, chop down repeatedly across the width of the onion. Perfect cubes will fall from your knife!

1. Onion: cutting in half

2. Making downwards cuts

3. Making horizontal cuts