¼ inch up from the base (6). Cut across the parallel cuts,
using your curved knuckles as a guide for the knife (7).
The onion should separate into fine dice (8). Discard the
root end.QUICK TIP: If you’re working with a large volume of
onions, to maximize efficiency, take every onion through
each step before proceeding to the next step. In other
words, peel all the onions before you start slicing any of
them. Similarly, make all of your horizontal cuts before
making your vertical cuts. It will keep your work space
more organized, require fewer trips to the garbage can
(or compost can), and make you look like a pro.
CLASSIC FRENCH ONION SOUP
What about those lazy Sundays when you don’t mind
hanging around the kitchen for the several hours it takes to
caramelize onions properly—what’s the ideal method then?
Most recipes have you play the babysitter, cooking the
onions slowly on the stovetop, stirring every few minutes.
There are really two separate processes going on here. The
onions are softening, releasing water and various dissolved
sugars and other chemical compounds from inside their
cells. Simultaneously, there’s caramelization as those sugars
are heated. Ideally, both of these things end up finishing at
around the same time.
But here’s what I wondered: could I divide the process
into two distinct steps, first letting the onions fully soften
and release their juices, then reducing those juices and