BASI DELLA CUCINA EP1: IL COLTELLO 🧅🔪

Ingredients

• 1 large Yellow Onion (skin removed, root end left intact for stability)

Instructions

1. Sharpen the Knife

   Hold the honing steel at a 20° angle and run the blade away from you in smooth strokes to create a sharp edge.

   Time: PT2M

2. Set Up the Cutting Board

   Place the cutting board on a stable surface; optionally place a damp towel underneath to prevent slipping.

   Time: PT1M

3. Trim the Onion

   Cut off the top (stem end) of the onion, leaving the root end intact to keep the layers together.

   Time: PT1M

4. Halve the Onion

   Place the onion on the cut side and slice through the middle, keeping the root end attached to each half.

   Time: PT1M

5. Julienne the First Half

   With the flat side down, make thin, even slices from top to root, then stack the slices and cut them into thin strips.

   Time: PT3M

6. Dice the Second Half

   Make vertical cuts toward the root, then horizontal cuts, finally slice across to create uniform cubes.

   Time: PT3M

7. Clean Up

   Rinse the knife, honing steel, and cutting board; dry and store safely.

   Time: PT3M

Nutrition Facts

Calories

45

Protein

1 g

Carbohydrates

10 g

Fat

0 g

Fiber

1.5 g