When you’re rupturing a red onion for a sandwich or salad, it can be wily to get that ideal thinness, a kind that lends a detonate of oniony goodness, though doesn’t mutilate your exhale for a rest of a day. Trust us, we know.
Luckily, there’s a elementary approach to get those skinny slices that doesn’t need any imagination blade skills…or a blade during all.
Watch a video here for a full technique:
Now that we know a secret, we can cut divided and lend your salads, sandwiches, and other culinary creations a bright, oniony flavor. Happy cooking!