Navigating the Onion

• All onions have a root end and a stem end. The root end is the hard nub with threadlike pieces attached to it. The stem end is the papery protrusion on the opposite side. You can see the natural lines of the onion -- the grain -- running from the root to the stem end. Recipes and instructions often refer to onions as if they are globes, with the stem and root ends as the north and south poles.

Prepping Essentials

• Whether you slice the onion against the grain or with the grain, there are a few preliminary steps to prepare the onion for slicing. First, slice off the tips of the root and stem ends. Unless you need whole rings of onion, turn the onion onto one of the cut sides and slice down through the center to divide the onion in half. Remove the papery skin, along with any additional layers that are tough and rubbery.

The Salad Slice

• To cut across, or against, the grain, position the onion so that the stem and root ends are facing right and left. Slice with the knife tip pointing to the top of the cutting board. Imagining the onion as a globe, the knife should be parallel to the equator. Slicing a whole onion across the grain yields rings, while slicing onion halves across the grain yields arched rainbow shapes. These cuts work best for raw sandwich or salad toppings, fried onion rings and grilled onion slices.

The Saute Slice

• For sauteed or caramelized onion, it’s better to slice with the grain, from pole to pole, rather than across the grain. For this cut, the tip of the knife should point toward the root or the stem end, and the blade should angle toward the center of the onion. The resulting slices are much more uniform than slices cut across the grain. Because the natural lines of the onion are intact, they also retain a firmer, less mushy texture during cooking.