grain)
Slice from stem to root. This cut follows the onion’s grain, so the pieces stay cohesive and soften slowly. You still create fresh surfaces (so sulfur compounds form), but not as aggressively as fine chopping. It’s a “balanced” cut: flavorful, easy to cook gently, and less likely to feel harsh than very fine raw onion.
3) Rings / half-moons (more exposed surface, faster chemistry)
Rings and half-moons expose a lot of fresh surface area at once. More exposed surface generally means stronger raw aroma and sharper bite because more tissue
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