Onion Wedges

For roast, stew, chili and stir fry, I like onions in bigger chunks. If you like huge pieces, you can just cut the onions into quarters or eighths. Normally I slice the onion into wedges.

First, cut the onion in half, slicing through the poles. Then, slicing through the poles again, cut the halves in half. After that, it's pretty easy to slice wedges. If you want them pretty cut pretty evenly, keep slicing pieces into halves, until you get four wedges per quarter.

Here's a tip to save your eyes some pain. If you press your knife straight down into an onion, its juices spray up, right into your face. Instead, use a sharp knife and cut the onion with gentle slicing motions. If you slide your knife forward on the onion, you'll find you don't have to apply as much downward pressure to make a cut. This reduces the amount of onion juice in the air.