Here is a quick tutorial on peeling an onion. This basic skill will be used over and over again as you learn to cook the dish’s in Dad’s Simple Recipes. There are many ways to peel an onion, but the way I show here was taught to me by a “salty dog” chef at The Mason Jar in Bellport, NY when I was in college. He insisted that it was the safest way to perform the task, even if it may not appear to be with the knife blade facing you. I’m using a chef’s knife in the photos below, but a paring knife would be easier for a newbie. Make sure your knife is sharp! Ironically, dull knives are more dangerous because they require greater force to cut and result in less control over the blade. Also, dull blades tend to cause the onion juices to spray into the air causing your eyes to burn and tear.
- Hold the onion in your left hand, and the knife in your right (opposite if you are a lefty) with the fuzzy stem side facing up.
- Carefully cut just below the stem towards your thumb until the blade is almost, but not completely through the onion skin.
- With the knife pull the end of the skin off and as much of the outer skin layer off as possible.
- Repeat with the other end of the onion.
- Remove all skin by slicing one layer at a time until only a fleshy layer of onion is exposed.
