A Page from the Kook’s Notebook – Page 15

Why Chefs Cut Onions Differently

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Why Chefs Cut Onions Differently

Watch It in Action

Understanding the cut is one thing — seeing it is another.
Here’s how chefs actually handle an onion on the board.

Notes from the stove.

Not all onion cuts are the same.

And they shouldn’t be.

The way an onion is cut changes how it cooks…
and how it tastes.

The Dice

Small, even cubes.

Used for:

• sauces
• soups
• bases

The smaller the cut, the faster it cooks.

It melts into the dish.

The Slice

Thin lines, cut with the grain.

Used for:

• caramelising
• frying
• garnishes

Slices hold their shape and give texture.

The Rough Chop

Uneven, rustic pieces.

Used for:

• stocks
• slow braises

Precision doesn’t matter here.

Flavour does.

The Fine Brunoise

Tiny, precise cubes.

Used for:

• fine dining
• delicate dishes
• finishing touches

It disappears into the dish, leaving only flavour.

The Direction Matters

Cutting with the grain = holds shape
Cutting against the grain = softer, breaks down faster

This is where technique meets intention.

What Home Cooks Can Learn

The knife doesn’t just prepare the ingredient.

It decides how that ingredient behaves.

Chef’s Notebook

Before the heat…
before the pan…

the cut already shapes the dish.her.

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