Why I always slice Onions from root to stem

Summary by Krater

This video compares orbital slicing versus pole-to-pole slicing of onions across three food preparations: pickled onions, Oklahoma onion burgers, and caramelized onions. The conclusion is that pole-to-pole slicing ruptures fewer cells, resulting in better texture and less eye irritation for most applications.

From the video

Answers: Does the way you slice an onion affect its taste and texture?

• Onion slicing techniques
• Orbital vs pole-to-pole slicing
• Cell rupture in onions
• Lachrymatory factor
• Pickled onion preparation
• Oklahoma onion burger
• Caramelized onions texture

Ingredients

• red onion
• water
• vinegar
• ground beef
• cheese
• burger bun

What it concludes

• Orbital sliced onions rupture more cells leading to strong onion aroma, wormy texture, and more crying while cutting.
• Root-to-stem (pole-to-pole) sliced onions rupture less cells leading to less onion aroma, better texture, and less crying while cutting.
• For pickled onions, orbital sliced onions have an off-putting slant feature and wormy texture compared to pole-to-pole slices.
• For Oklahoma onion burgers, orbital cut onions provide more onion forward flavor and stench which is preferred.
• For caramelized onions, pole-to-pole slices melt down into a jam while orbital ones maintain a wormy feel.
• Pole-to-pole is the preferred slicing method for about 95 percent of onion applications.