The way you slice an onion significantly impacts the final dish. Cutting an onion from root to stem, also known as pole to pole, versus slicing it across the equator (orbitally) yields noticeably different results in aroma, texture, and overall flavor.
Pole-to-pole slices rupture fewer onion cells, resulting in a milder aroma, a more uniform texture, and less tearing up while chopping. Conversely, orbital slices break down more cells, releasing a pungent, sometimes overpowering oniony aroma, an uneven, almost wormy texture, and more tears. While neither method is inherently right or wrong, pole-to-pole slicing is preferred for most culinary applications.
Onion’s distinctive flavor and aroma comes from sulfurous molecules, specifically the lacrimator, which is also responsible for making your eyes water. Since pole-to-pole cutting disrupts fewer cells, less lacrimator is released.
To illustrate the differences, consider a simple experiment: slice one onion pole to pole and another orbitally, then let them sit for 10 minutes. The orbitally sliced onion will have a much more intense oniony smell, even bringing tears to your eyes. The pole-to-pole sliced onion will still smell like onions, but the aroma will be significantly milder.
Let’s explore how these slicing techniques affect three different onion preparations: pickled onions, Oklahoma onion burgers, and caramelized onions.
Pickled onions made with orbital slices tend to have an unpleasant, wormy texture due to the uneven slant of the slices. The pole-to-pole method yields more uniformly shaped pickled onions, resulting in a more appealing texture. While the vinegar’s acidity dominates the flavor in both cases, the textural difference is significant.
Pickled onions sliced pole-to-pole versus orbitally.
The Oklahoma onion burger, known for its thin, crispy, and flavorful onions cooked directly onto the burger patty, traditionally uses orbital slices. While the orbital method delivers a potent onion flavor, the pole-to-pole slices offer a more desirable texture. Ultimately, the choice depends on whether you prioritize the intense onion flavor or a more pleasant texture.
Oklahoma onion burgers featuring both pole-to-pole and orbital sliced onions.
Finally, caramelized onions showcase a dramatic difference between the two slicing methods. Pole-to-pole sliced onions caramelize into a smooth, melt-in-your-mouth jam, while orbitally sliced onions retain a wormy texture. The flavor profiles also differ: pole-to-pole caramelized onions offer a sweet, mellow flavor, whereas orbital slices maintain a sharper, more pungent oniony taste.
Caramelized onions showcasing the textural differences between pole-to-pole and orbital slicing methods.
In conclusion, while both methods have their place, pole-to-pole slicing is the preferred choice for its versatility and generally improved texture and milder flavor. Understanding the impact of onion slicing techniques allows you to tailor your cooking to achieve the desired results in your dishes.
