How to Slice Onions for Fajitas (3 Steps)

A sizzling plate of fajitas isn't complete without the addition of flavorful onion slices. Cutting the onion so the slices are consistent in size ensures they cook evenly. Fajitas are cooked quickly over high heat, so an unevenly sliced onion results in burned small pieces and undercooked large slices. A radial cut from stem to root end takes a bit of practice to master, but ensures that each onion slices is similar in length and width.

Things You'll Need

  • Cutting board
  • Knife

Instructions

  1. Cut a slit through the first layer of the onion skin, from stem end to root end. Slip your finger into the slit and peel off the top papery layer of onion skin.

  2. Cut the onion in half lengthwise, from stem to root end. Trim off the stem and root end of each half.

  3. Lay one onion half on a cutting board, cut side down. Cut the onion into thin one-quarter to one-third inch wide slices, lengthwise from stem to root end. Angle the knife as you cut so the cut goes from the outside of the onion to the center; when you reach the top of the onion, the knife should be straight up and down before you angle it to cut down the other side. Repeat on the remaining onion half.

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