There are a million ways to prepare Vidalia onions, but what’s the best way to cut them to blend perfectly into your meal?
Minced
Mincing is needed when you don’t want to bite into pieces of onion at all like for dressings, soups, and marinades, or also in meatballs!
Diced
Dicing is ideal if you’re going to be eating the onion more on its own and don’t want to bite into too big of a chunk of onion, like as a topping or in a salsa or base of a great sauce.
Chopped
A larger quick rough chop is great for roasting, sauces, or soups that will cook awhile or get pureed later where you need the flavor of onion but size really doesn’t matter. Also great for pot roast!
Rings
Onion rings, but also maybe you want a full ring on your burger or in your salad if you’re fancy?
Half-Moons
Burger/sandwich toppings or salads, when more prominent pieces of onion are key!
Strips
Kebabs, fajitas, or caramelized onions.
