Using a food processor to chop onions can save you time and tears in the kitchen. With the right techniques and tools, you can get perfectly chopped onions for any recipe. Here are some tips for getting the most out of your food processor when chopping onions.
Why Use a Food Processor for Onions?
Chopping onions by hand with a knife can be tedious and time consuming. The fumes released when cutting onions can also irritate eyes and lead to tears. A food processor makes quick work of chopping onions with no teary effects.
A food processor evenly and efficiently chops onions into uniform pieces. This makes them great for recipes where you want even cooking like soups, sauces, dips and more. You can control the final texture from fine dices to chopped.
Food processors are designed to handle large batches of onions quickly. By using a food processor, you can chop a lot of onions in a fraction of the time it would take with a knife. This saves you time prepping recipes.
Choosing the Right Food Processor
Not all food processors chop and mince ingredients evenly. When shopping for a food processor for chopping onions, look for the following features:
- A powerful motor (at least 500 watts) for handling hard produce like onions
- Sharp and durable chopping blades
- A wide feed tube to reduce pre-chopping
- Multiple speed settings for control
- A large work bowl (at least 11 cups) for large batches
Food processors designed specifically for chopping, grating and slicing vegetables are ideal for onions. Mincers with slicing discs can also work well. Smaller choppers may struggle with onions.
Preparing the Onions
Start with fresh, firm onions. Avoid onions that are sprouting or have soft spots. Removing the papery outer layers reveals the edible insides.
Trim off the root end and any discolored portions. Rinse under water to remove excess dirt or debris.
Peel the onions unless the recipe calls for unpeeled. Use a sharp knife or vegetable peeler to remove the skin.
Cut the onion in half from root to stem. Place the flat side of the halves on the cutting board.
Chopping the Onions
Here are step-by-step instructions for chopping onions of different sizes in a food processor:
Fine Dice
- Cut each half into thin slices perpendicular to the root end.
- Add some slices to the bowl of the processor.
- Pulse 5-10 times until the onion is diced into very small pieces.
- Remove and repeat with remaining slices.
Medium Dice
- Cut each onion half into thick slices perpendicular to the root.
- Stack 2-3 slices and cut into long strips.
- Add some strips to the bowl.
- Pulse 5-10 times until chopped into medium dice.
- Remove and repeat with remaining strips.
Coarse Chop
- Cut each onion half into thick slices perpendicular to the root.
- Add some slices to the bowl.
- Pulse 2-5 times for a coarse texture.
- Remove and repeat with remaining slices.
Tips for an Even Chop
- Cut the onion evenly so pieces are uniform in size before chopping.
- Work in batches to avoid overcrowding the processor bowl.
- Use quick pulses to prevent the onion from overprocessing into a mush.
- Stop and redistribute contents if onions pile up on one side.
- Add pieces horizontally into the feed tube for the best results.
Cleaning the Food Processor
Onions can leave behind a potent smell and oils that build up on the blades and bowl. To clean the food processor after chopping onions:
- Remove and disassemble blades, discs, bowl and lid.
- Wash each part individually in hot soapy water.
- Use a brush or sponge to remove any stuck on bits.
- Rinse all parts thoroughly and air dry.
- Run the empty bowl to self-clean occasionally.
Storing Chopped Onions
Chopped onions start to lose their flavor and moisture quickly. For best quality and flavor, use chopped onions right away. But you can store them for 1-2 days with proper storage.
Place chopped onions in an airtight container. Remove excess air before sealing and refrigerate. You can also freeze chopped onions for longer storage. Freeze in a single layer on a baking sheet before transferring to freezer bags.
Onion Chopping Techniques
In addition to a food processor, you can use these other techniques to chop onions:
Knife
This traditional method works for small batches. Chop peeled halves into slices then stack slices and cut into dices.
Mandoline
Great for getting thin uniform slices. Use the guard and food holder for safety.
Food Chopper
Pull the handle or press the top for rapid chopping in a contained unit.
Blender
Works best for pureeing onions into sauces, dips and pastes.
Onion Chopping Tips and Tricks
- Chill onions in the freezer for 10 minutes before chopping to prevent excessive tearing.
- Sharpen your knives regularly for easy slicing and chopping.
- Use the side of your knife to smash peeled onions before chopping for faster breakdown.
- Line your cutting board with damp paper towels to hold onions in place.
- Chop several onions at once and freeze leftovers for later recipes.
Common Onion Chopping Uses
Chopped onions are called for in a wide range of savory recipes like:
- Sautéed onions
- Salads
- Soups and stocks
- Casseroles and baked dishes
- Pasta sauce
- Pizza
- Omelets and scrambles
- Dips and spreads
- Salsas
- Sandwiches and burgers
- Salad dressings and marinades
Onion Chopping Tips
Follow these tips for great results when chopping onions:
- Always use a sharp knife or new processor blade
- Remove papery outer layers and ends first
- Chill onions before chopping to prevent tears
- Cut onions evenly before processing
- Work in small batches in the processor
- Pulse in short bursts to control texture
- Remove chopped onions promptly
- Store in airtight containers in the fridge
The Different Types of Onions
Common types of onions include:
| Onion | Characteristics | Best Uses |
|---|---|---|
| Yellow | Golden color, mild flavor | Good all-purpose onion for cooking |
| White | Pale and mild tasting | Great raw for salad or sandwiches |
| Red | Purple outer layer, crisp texture | Adds color to salads, salsas and dishes |
| Sweet | Low sulfur content, very mild | Eaten raw or grilled as a side dish |
All of these onion varieties can be used interchangeably in recipes calling for onions. But the sweet, mellow flavor of certain onions like Vidalias may add the best raw flavor to dishes.
Choosing the Right Cut
How you cut an onion impacts its flavor and how it cooks. Common cuts include:
- Dice – Even squares about 1/4 inch wide. Best for uniform cooking in soups, sauces and stews.
- Chopped – Random sized pieces up to 3/4 inch. Works for rustic dishes.
- Sliced – Thin rounds best for caramelizing and on burgers.
- Minced – Very fine pieces that almost dissolve into dishes.
Consider the texture you want and how the onion will be used before deciding what cut to make.
Onion Measurement Equivalents
When a recipe calls for an onion, this typically means a medium onion. Approximate chopped yields for different onion sizes are:
| Onion Size | Chopped Yield |
|---|---|
| Small | 1/2 to 3/4 cup |
| Medium | 1 to 1 1/4 cups |
| Large | 1 1/2 to 2 cups |
| Extra Large | 2 to 3 cups |
When a recipe calls for a certain amount of chopped onions like 2 cups, you can pick onions of the appropriate size to meet the yield.
Storing Onions
To maximize freshness and shelf life, store onions in a cool, dry place with good air circulation. Avoid excess moisture and do not refrigerate. Whole, peeled onions will last 2-4 weeks stored properly.
Check regularly and remove any onions with soft spots or sprouting. Chopped onions can be refrigerated in an airtight container for 1-2 days.
Conclusion
Chopping onions in a food processor is fast, easy and tear-free. For evenly diced onions, start with uniformly sliced pieces and use quick pulses. Process small batches and stop before overprocessing. A sharp blade, ample bowl capacity and multiple speeds allow you to tailor onion texture for the perfect recipe ingredient.