Content

• Method 2 of 4: Using a grater
• Method 3 of 4: Using a blender
• Method 4 of 4: Using a juicer
• Tips
• Warnings
• What do you need

1 Peel the onion. Use a sharp knife to cut a small piece of onion no more than 1 cm from the root of the onion. Cut through the onion, but do not cut through the skin on the back of the onion. Take a slice and peel the skin from the onion. Use your thumb, forefinger, and middle finger to take the remaining onion peel and peel off the top of the onion completely.

2 Slice the onion at the other end. Use the same knife to peel off another piece of onion skin (1 cm). This will make it easier for you to chop the onions, so this part of the entire procedure is especially important if you continue to use a blender or juicer.

• If you decide to squeeze out the juice with a grater, then skip this part of the procedure. This will make it easier to rub the onion.

3 Rinse the onion. Place the peeled onions under a stream of warm water to remove any remaining skin or dirt. Then dry the onions with a clean towel.

Method 2 of 4: Using a grater

1. 1 Place the grater in a bowl or saucepan. You need a deep container, but wide enough to hold the grater and your hands to squeeze out the juice comfortably.
2. 2 Support the top of the grater with one hand. Press down on the grater so that it stands flat and does not slip during the juice squeezing procedure.
3. 3 Rub the entire onion with a grater. Grasp the round end of the onion with your free hand if you haven't cut it. Press lightly on the bow, moving up and down along the holes on the grater. Continue rubbing until you have rubbed the entire onion.
4. 4 Place the colander in a medium to large bowl. The bowl should be high-sided and wide enough to hold a colander. If the colander is too small, support it with your hand.
5. 5 Rub the onion gruel through a colander. Place the gruel in a colander. Use a spoon to rub the onions through a colander so that the juice pours into the bowl and the onion flesh remains in the colander. Continue rubbing the onion until all the juice has poured out, but do not apply too much pressure to prevent the onion pulp from entering the juice.
6. 6 Place the leftovers in a separate tissue. Place the leftover onion pulp in a separate paper towel and press firmly to drain any remaining juice. Squeeze until the juice stops flowing.

Method 3 of 4: Using a blender

1. 1 Chop the onion. Use a sharp knife to cut the onion into medium pieces. No need to chop the onion; medium wedges are fine.
2. 2 Place the onion slices in a blender and turn it on. Chop the onion for one minute on a slow or high speed until the onion is a thick puree.
3. 3 Repeat the procedure as needed. The onions should be mashed within a minute, but not all blenders work the same. If some of the onion is not chopped, turn off the blender, open the lid, and stir the onion. Then replace the lid and continue chopping the onion for 30 seconds at high speed.
4. 4 Place a colander on top of the bowl. The colander should be small enough to fit in the bowl, but not completely submerged in it. If not, support the colander with your hand.
5. 5 Place a piece of paper napkin in a colander. The thinner the napkin, the easier it will be to separate the juice from the onion pulp.
6. 6 Squeeze chopped onions through a napkin and colander. Transfer the onions from the blender to a napkin. Use a spoon to press down on the onion pulp to pour the juice through the colander. Continue this process until all the juice is poured into the bowl.

Method 4 of 4: Using a juicer

1. 1 Cut the onion into quarters. A whole onion is too big for many juicers, but chopped onions won't work either. Use a sharp knife to cut the onion into quarters for maximum juice.
2. 2 Choose the right juicer. An electric juicer works best. A manual juicer is tough and is only suitable for soft fruits such as lemons, oranges and limes. To juice hard vegetables, you need an electric juicer.
3. 3 Place a bowl under the juicer spout. Some juicers come with glass containers, but other times you will need a separate bowl to place under the juicer spout for the juice to flow.
4. 4 Use a juicer to juice each quarter of the onion. Wait until all quarters are squeezed out well before finishing the procedure. The juice will automatically flow through the spout and the pulp will enter a separate container. No additional procedures are required.

Tips

• Rinse your grater, blender, or juicer after use. Onions have a strong, long-lasting odor, so it is recommended that you leave your fixture in warm, soapy water for a few minutes and then wash it well to remove any residual onion odor.
• You can also run it through a juicer.

Warnings

• Be careful with the knife.
• Be careful not to get the onion in your eyes.

What do you need

• Sharp knife
• Grater
• Pan
• Medium or large bowl
• Colander
• Paper napkin
• Blender
• A spoon
• Electric juicer.