Onion: choose, slice and prepare for the hob

Recognise a storage onion

Look for a firm bulb with no sprouts or mould, wrapped in dry skin. Spring onions sold with their green stems are a different product: their preparation and storage cannot be inferred from those of storage onions.

The instruction “a medium onion” has no exact equivalent in grams. Choose a medium bulb for the catalogue’s recipes; a very large one would occupy more of the pan and change the balance of the base.

Choose between slices and dice

Slicing here means making strips of a similar thickness. Small dice require a different cut. The slicing an onion guide covers slices only: you do not need multiple incisions to begin a soup.

Once cutting is complete, transfer with a spatula rather than scraping the board with the knife’s edge. Prepare the tomatoes or liquid that will follow. For heating, continue with the guide to softening an onion without burning it.

Distinguish a whole bulb from a cut onion

Keep whole dry onions somewhere cool, dry and airy. This advice sets no storage period for a peeled or sliced onion. Prepare the amount needed, then consult the planning guide if a preparation must be kept.