Crosswise or lengthwise: how you cut an onion really does make a difference

Did you know that the way you cut an onion doesn’t produce an entirely random result? Maybe you’ve already thought about it, or you already have all the tools you need, such as a knife that suits your needs and a good cutting board. Maybe you even watch tutorials on knife skills from time to time, or you’re fairly advanced at rapidly chopping an onion or a few cloves of garlic. But back to the onion itself for a moment…

The way an onion’s layers (the skins) run from the root to the other side means that the result is different depending on which direction you cut the onion.

With or against the grain

If you cut the onion ‘with’ the vertical lines (the lines you can see running from one ‘tip’ to the other when the onion is peeled), the onion retains more of its cell structure. This also works if you first cut the onion in half lengthwise. These long half-rings, or even wedges, remain fairly firmly together. Even if you slowly cook, braise or caramelize the onion for a long time, or roast it in the oven. The shape remains nicely intact.

Slowly but surely

If you cut an onion crosswise, you break those structures and the onion can become very soft after long cooking. Naturally, this also happens when you finely chop an onion, which makes crosswise cutting suitable when you’re after a softer result. Ideal for sauces and soups—and don’t forget that it often takes longer than you think for a diced onion to become truly soft and sweet after being gently cooked.

Also read:

• The best chef’s knife for you? It’s actually very personal
• A garlic press is unnecessary
• Recipe: absurdly delicious French onion gnocchi