[This was supposed to have been published yesterday, but somehow didn’t go through? The Go Ahead Honey, It’s Gluten-Free! Cream of the Crops: Dairy-Free Delights round-up will be published tomorrow can be seen here!]
I borrowed The Zuni Cafe Cookbook by Judy Rodgers from the library, prompted by reading The Butcher and the Vegetarian, which I mentioned in my last entry. I didn’t expect it to be such a hefty thing but size and weight aside, I’ve found some really good, simple recipes to make from it. One of the first things I tried out of it was dicing an onion. I’ve been chopping onions almost as long as I’ve been cooking, but never did I come across this technique of dicing an onion until I saw it in The Zuni Cafe Cookbook. I’ve practiced it already more times than I can count, and it’s my new favourite way of chopping up onions – so much so that I want to share it here.
It’s very simple and all it uses are two cuts. In the book’s instructions, it’s suggested that you switch to a chef’s knife for the dicing, but I just used the serrated knife I started with.
Watch the video or follow along with the photos below.
Cut off the ends of an onion, peel it, and slice in half, lengthwise. Don’t core it, as this is what helps keep the onion together.
Neatly slice one half, crosswise. I make my slices almost paper thin but it’s up to you.