The provided text describes cutting a whole onion before grilling, not after. Therefore, based on the available information, you cut a whole onion into wedges, ensuring each wedge has a piece of the root ball to hold it together during grilling.
Since there is no information on cutting it after grilling, the following describes a safe and common way to cut a whole grilled onion:
- Let it cool slightly: Allow the grilled onion to cool enough so that you can handle it safely without burning yourself.
- Remove the outer layer (optional): The outermost layer might be charred. You can peel this off if desired.
- Cutting Options:
- Rings: If you want rings, slice the onion horizontally.
- Wedges: Cut the onion in half through the root. Then, cut each half into wedges. The number of wedges will depend on the size of the onion.
- Chopped: Cut the onion in half through the root. Then, lay the cut side down and slice thinly. Rotate and dice into smaller pieces.
Important Considerations:
- Safety: Use a sharp knife and a stable cutting board to avoid accidents.
- Heat: Be careful when handling a freshly grilled onion, as it will retain heat.
