Caramelized onions are one of those things that look a lot easier to pull off than they actually are; they requiring a low and slow process and lots of patience. But, if you find your patience wearing thin and your skillets wearing black, you could actually be cutting them the wrong way. Tasting Table had the opportunity to sit down with German food expert Sophie Sadler of Dirndl Kitchen to discuss exactly that. When we asked her about how you should be cutting your onions to achieve the perfect caramelization, she told us that it actually depends on the result you want.
“Cutting with the grain helps to bring out the onion’s sweetness and creates more delicate slices that hold their shape,” Sadler said. “However, I grew up cutting onions against the grain, which gives you more onion flavor and also helps them soften and caramelize more quickly.” So while the best way to cut your onions might depend on how much time you have on your hands and the exact flavor results you’re looking for, you can’t actually go wrong whether you cut against the grain or with it — just make sure you’re doing one of the two while avoiding any other common caramelized onion mistakes. When you’re cutting with the grain of your onion, you’re cutting lengthwise from the root to the top, and when you’re cutting against it, you’re cutting vertically across the layers. But Sadler also says there are instances when you might prefer one over the other.
When to cut against the grain, and when to cut with it
Just like in life, there are times when you must choose to break the mold or fall in line with it. In the case of your caramelized onions, Sophie Sadler explained to Tasting Table that, aside from the time it may save you and the flavor difference, the direction in which you slice your onions will create a different texture that works better in certain dishes than others.
“If you cut against the grain, the onion slices tend to break apart more easily, which is great when you want them to blend into a dish,” she said. “Cutting with the grain gives you rather intact pieces, which is perfect for when you want to showcase them on top of something, like on a burger.” An example of when you may want your caramelized onions to blend in more with your dish and therefore cut against the grain is when you’re including them in sauces or soups. Cutting with the grain to maintain their texture, on the other hand, will be best whenever you’re using them as a topping, just like Sadler’s burger example or our decadent French onion burger recipe.
