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.