For busy parents and impatient cooks, grated onion can be a lifesaver in the kitchen. I always keep a few onions on hand, but I’ve never been a huge fan of how finicky they are to peel and dice!
So I recently started using a bold alternative to diced onions: grated onions, which has saved me time and effort and made cooking easier than ever! In this post, we’ll cover everything you need to know about grated onions, from their varied benefits to how to make them. Let’s get started!
Table Of Contents
What Is Grated Onion?
Grated onion is an onion that has been shredded into very fine pieces using a grater or a food processor.
Grating releases an onion’s natural oils and enzymes by breaking its cell walls and enhancing its texture and flavor. Grated onion also cooks very quickly, making it a useful shortcut that can save you time in the kitchen.
What Does Grated Onion Look Like?
Grated onion looks just like you might imagine — a collection of small pieces of shredded onion. Grated onion may have a paste-like texture due to its enzymes and oils.
Why Use Grated Onions?
Peeling and cutting onions can be time-consuming at the best of times. Even for people like me who enjoy cooking, the thought of dicing an onion can be enough of a barrier to make takeout seem far more attractive in comparison!
But not only is grating an onion quick and easy, but they cook quickly too, allowing you to get dinner on the table in less time and with less effort. Another benefit of grated onions is that they meld readily with other ingredients than diced or chopped onions, lending foods a smoother texture.
How To Grate An Onion
So, how to grate an onion? Here’s what I do: instead of reaching for my knife when I need to cut an onion, I grab my box grater instead! After peeling the onion, I grate it against the largest holes, and I’m finished in no time!
One advantage of this process is that it’s so fast that I’m exposed to those infamously tear-inducing onion fumes for less time. I only wish I’d learned this trick sooner, as grated onion is far less easily detected by kids with picky palates!
“Great ideas, Jillee! If I have to do a lot of onions, I will use my food processor, but for a smaller amount, the grater sounds perfect!”
– OGT Reader Karen
Grated Onion vs. Chopped Onion
| Grated Onion | Chopped Onion | |
|---|---|---|
| Texture | Finer, more uniform texture | Coarser texture and more varied in size |
| Cooking Time | Quickly become soft and translucent | Slower to cook, but retain their texture and flavor longer |
| Flavor | Sweeter in flavor | More assertive and pungent in flavor |
| Usage | Good in sauces, purees, curries, casseroles, lasagna, enchiladas, etc. | Good in salads, stir-fries, sandwiches, calzones, and many other foods |
BONUS: 7 Other Foods You Can Grate
1. Garlic
Grating garlic with a fine grater or microplane is a great way to save time in the kitchen, especially if you’re not very quick with a knife. Grated garlic is great in guacamole, vinaigrettes, and other raw recipes because it eliminates the risk of biting into an oversized chunk of garlic.
2. Potatoes
Shred potatoes with a box grater, just like you would grate a block of cheese, and you’ll be halfway to delicious homemade hashbrowns!
3. Ginger And Horseradish
Tough, fibrous roots like ginger and horseradish can be a pain to mince with a kitchen knife. Grating them with a fine grater or microplane saves time and effort!
4. Butter
Some baked goods (biscuits and scones in particular) turn out best when there are chunks of butter distributed throughout the dough. But rather than taking the time to painstakingly cut butter into your flour mixture, you can save a lot of time by using grated butter instead.
Just grate a frozen stick of butter, stick the grated butter back in the freezer for a few minutes, then mix it into your flour mixture.
More Ideas You'll Love
5. Toasted Bread
Grate a piece of toasted bread for instant homemade breadcrumbs! Use them as a crunchy coating for chicken, or add them to your favorite meatballs or meatloaf.
6. Veggies
Adding a handful of grated veggies is a simple way to boost the nutritional value of your favorite recipes. Grated carrots, zucchini, and even bell peppers make a tasty addition to enchiladas, meatloaf, and soups!
7. Apples
Freshly grated apples add moisture and flavor to cakes, muffins, and other baked goods. Grated apples were the star in the traditional Scandinavian apple cake (äppelkaka) I made over the holidays, and I’m looking forward to experimenting with other tasty applications for grated apples.
Frequently Asked Questions
What Is A Substitute For Grated Onion?
If you don’t like grated onion or have an onion on hand, there are many viable substitutes for grated onion. You can use minced shallots, thinly sliced green onions, minced garlic, onion powder, onion paste, or diced onions.
What Is The Difference Between Chopped And Diced Onion?
Diced onions are more uniform in shape and size, while chopped onions may vary in size and cook at different rates.
Should You Grate Or Dice Onions?
It depends on what role the onions will play in a particular dish. If you want the onions to have more presence and texture, dicing them is a good option. If you want the flavor of onions, but not so much the texture, grated onions will meld better into your recipe.
Conclusion
Next time you want to prepare a quick lunch or dinner, consider using grated onions to reduce your workload and cooking time. A food processor can make grating onions even easier, but a box grater works just as well!
Do you have a favorite hack that makes cooking easier?
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I agree with you about it cooking quicker but grating an onion makes so much mess, the juices squirt everywhere, you spend more time cleaning in places you wouldn’t normally clean everyday so i wouldn’t recommend it, takes less than 5 mins to dice a whole onion
Please log in or create a free account to comment.The best way to no-tears onion is to peel all the outside paper off, take a small sharp paring knife, and with your thumb on the hairy root end, carefully core the root out with a knife. When you do, you will see the tear-making onion juice there! Throw that away and then chop or shred away. I saw a chef do it this way, and it’s quite effective. I do like the idea of shredding the onion into food for better distribution, though. Thanks for the tip, Jilliee!
Please log in or create a free account to comment.I had to laugh at,
Please log in or create a free account to comment.I only wish I’d learned this trick sooner, as grated onion is far less easily detected by kids with picky palates!…
I had one that claimed he hated onions..and at 47 he still says the same thing. But way back when he first said that he hated onions, I started grating them. And he ate what was cooked.. He also claimed he hated black pepper, so I switched to white pepper and again he ate what I fixed!!
I was one of those kids and still am to some extent, even though I use onions when cooking. I still won’t eat anything with raw onion in it, or if cooked onions are firm, or in meatloaf or meatballs. I couldn’t cook without it, because it’s needed for flavoring, but if the taste of onion is distinct in anything, I still don’t like it and avoid it. For me, the onion taste needs to blend smoothly in with other things and not be obvious, like in a spaghetti sauce. I don’t care for the onion flavor, but like how it works with other flavors.
Please log in or create a free account to comment.I add grated salted butter to my lean ground beef or turkey burgers to keep them moist.
Please log in or create a free account to comment.I make Buckeye candies and my recipe calls for paraffin (Gulf Wax) to give the chocolate that pretty shine. I found that the chopped wax took a long time to melt into the chocolate. I tried grating it, and it was a huge improvement … it melts so much faster!
Please log in or create a free account to comment.When using a microplane turn it so that the cutting surface is on the bottom, then grate your onion, garlic or citrus etc. The “shavings” collect on the top surface ready to be moved into your other ingredients or mise en place container.
Please log in or create a free account to comment.I recently got an inexpensive, manual mini food chopper that is nothing short of AMAZING!!
Just 4 pulls of the hand cord reduces chunks of onions and peppers to the perfect size for omelettes and most recipes. The more you pull, the finer the pieces. (I recommend getting one with 3 levels of cutting blades for very thorough cutting).
Makes speedy salsa and a ton of other things that require labor-intensive chopping.
No more tears…and it’s fun to use. So much better than the Oxo chopper that I had to hit with my hand.
Small enough and perfect to take camping, too. You can find this on E-bay or Amazon and they are worth their weight in gold.
Please log in or create a free account to comment.Sounds really interesting. What is it called, or what companu makes it?
Please log in or create a free account to comment.Why not use he grating attachment on your food processor?! NO tears, grated onion and fast!
Please log in or create a free account to comment.I agree! I hate chopping veggies! Plus whenever using a grater I loose skin or nails! So I ask hubby to grate cheese!!,
Please log in or create a free account to comment.I think it is a lot better to use a mandolin, you cry a lot less over the onions
Please log in or create a free account to comment.Funny story about grating onions. I chose to grate a bunch of onions that I was going to dehydrate. It would save me time and would dehydrate quicker. As time went on during the dehydrating process the onions started to turn a pretty shade of pink. I learned from my dehydrating group that by grating the onions it released the sugar in them causing them to turn pink. Now I have very pink and unique onion powder.
Please log in or create a free account to comment.Here’s a tip to minimize tears induced by onion fumes. First I keep a few onions stored in the fridge. Cold temp helps lessen the fumes. Place a large cutting board over the (room temperature) gas range. Turn on the exhaust fan. Cut onions. The fumes are drawn up to the fan and away from your eyes. Works like a charm.
Please log in or create a free account to comment.Thanks for sharing this great tip, Joan. :-)
Please log in or create a free account to comment.WoW! What a great idea. Thanks
Please log in or create a free account to comment.I was familiar with most of these ideas, but one which I had never thought of, is wonderful.
Please log in or create a free account to comment.Grate Butter. I dislike trying to ‘cut’ butter into flour. I can see the benefit of grating frozen butter.
Thanks for this tip! Can’t wait to try it. Now I need to make biscuits for dinner.
Great ideas Jilliee. I recently purchased an immersion blender with the chopper attachment and now use that. It’s quick and easy and not much clean up, but more importantly, it’s fast and saves burning eyes.
Please log in or create a free account to comment.I have a mandolin. I put the julienne attachment on when it calls for diced onions. It’s quick and cleanup is a snap.
Please log in or create a free account to comment.I buy a large amount of onions at one time and then chop them in my food processor. I then fill Ziploc snack bags with the onions and place all those little bags in a larger Ziploc freezer bag and throw in my freezer. Whenever a recipe calls for an onion, I simply grab one of those little bags which hold approximately one good-size onion.
Please log in or create a free account to comment.Me too. Only I freeze them in muffin tins and then put them in one big zipper bag.
Please log in or create a free account to comment.When I first started freezing onions my husband thought I was crazy. I proved him wrong.
Please log in or create a free account to comment.I love it! I’m definitely going to do this! Thanks!
Please log in or create a free account to comment.I’ve done this for years! I put the chopped onions in a zip lock bag and freeze it flat so all I have to do is break off what ever I need. Plus the onion “juice” I get is wonderful in scrambled eggs or an omelette!
Please log in or create a free account to comment.Great ideas, Jillee! If I have to do a lot of onions, I will use my food processor, but for a smaller amount, the grater sounds perfect!
Please log in or create a free account to comment.I actually bought one of those Vidalia food choppers, and that thing is a life saver! Dices an onion in MINUTES!
Please log in or create a free account to comment.YES! That chopper is so fast and easy; no tears there either. I got one for a gift over 20 years ago. When that one broke, I bought another. They have them at Aldi a couple times a year for 1/2 the price as the Vidalia brand. I grate onions if I’m going to use it in ground meat—for burgers, meatloaf, meatballs, etc. It helps keep the meat moistened as well as flavors it. That tip cane from Rachel Ray :)
Please log in or create a free account to comment.So agree with the Vidalia choppers! I’m on my 3rd, but found the last one in the thrift store. I do onions, potatoes, carrots, celery, peppers…. I use the mini dice for garlic. Great for making stew or soups.
Great idea! Chopping onions is definitely a chore I don’t look forward to.
Please log in or create a free account to comment.In a pinch, I’ll rehydrate minced onion.
Please log in or create a free account to comment.Boug an onion chopper on amazon. It was cheap, fast, easy and the best of all no tears.
Please log in or create a free account to comment.Hi Jillee – saved myself a ton of time and energy over the years …..buy frozen garlic and ginger from Trader Joe’s….love it.
Please log in or create a free account to comment.I am with Jenni. I use my small food chopper. Just peal, cut into quarters and put them in the food chopper. Sometimes, I do several at a time and what I don’t need immediatley I freeze. I put them into a plastic freezer bag and spread them out flat so that the onions won’t be stuck together when I need them. The freezing does not effect the onions as long as they are cooked. I never eat a raw onion, so I do not know if it effects them if they are used in a fresh salad.
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