How to... slice an onion

To slice an onion - 1. Cut the top and bottom off the onion, leaving a bit of the root to hold the layers together. Peel off the skin. Photos by Linda Robertson.

2. Cut the onion vertically from top to bottom.

3. Holding the cut surface on the board and tucking your thumb behind your curled fingers, slice thinly across the onion.

To slice onion rings - 1. Cut off the top and bottom of an onion, leaving a bit of the root in place to hold the layers together. Peel off the skin.

2. Hold the onion firmly on the board with the thumb and fingers tucked out of the way and cut into cm slices.

3. Loosen the slices into rings. Onion rings can be dipped in flour, paprika and seasoning or in a batter and deep-fried.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

A favourite of Chef Pfyl's was onion rings dredged in flour then dipped in a beer batter and fried, served with steak. Or you can cook the onion rings in clarified butter or oil, or on a barbecue. Red onion rings can be used as a garnish.

If you would like to request a particular technique, please let us know.

Write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz with trick of the trade in the subject line.

To check earlier Trick of the trade columns visit: http://www.odt.co.nz/news/tags/trick-tradeMore information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com

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