When you start out cooking, measuring every little thing exactly can be a big concern, which is why beginning cooks may be placed off through recipes that list vague quantities like “a pinch of salt,” or “one tool onion.” though “pinch” has actually been pretty much standardized—it’s agreed ~ above to it is in an 1/8th the a teaspoon—a “medium” onion is a little harder to pin down.

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The an excellent news is this: It’s it s okay if you’re a little imprecise with your onion. Unlike ingredients supplied in baking, no culinary chemistry reactions are hinging on just how much onion you’re using. The is, however, pretty to have actually guidelines, especially when you just starting out, so here are part approximations come make certain you’re not adding too lot or too small onion in your dish:


Small: A small onion have to weigh approximately 4 ounces, need to fit pretty conveniently in your hand, and also should yield about 1/2 cup once chopped.Medium: A medium onion is around twice as large as a little one, weighing the at about 8 ounces and also yielding (you guessed it) around a cup once chopped.Large: huge onions are three times larger than tiny onions (12 ounces), and should provide you around 1 1/2 cup of chopped onion as soon as you gain at it through a knife.

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Obviously, the unlikely the you’re walking to uncover onions that are exactly 4, 8, or 12 ounces, but things choose this are why I constantly recommend the everyone very own a kitchen scale. Yet if you don’t yet have actually a scale, ns wouldn’t problem too much; an extra oz or two of onion no going to destroy your soup or meatloaf or whatever. Extra onion never ruined anything.


Why not provide a much better frame of recommendation than weight because most civilization would no bother law this? For instance you could say the a medium onion is about the dimension of a baseball, if a huge onion is about the dimension of a softball.