The Best Ways Cut Onions (And The Worst) | Epicurious 101

Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time demonstrating his preferred techniques for peeling and cutting onions. Whether you're after a finely diced pile for pico de gallo or slivered half-moons for a soup, chef Frank shows your all the best (and worst) ways to get the job done.



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[underbedmonstersmusic]

“Those are the best people to learn from cause they do It more than you”
This man is a true leader.

[unit]

I love Chef Frank! he´s just so chill, and the way he explains things is so clear!

[siphillis]

As someone who hates the idea of cutting towards his own palm, I definitely appreciate the alternate way to dice.

[mohammadzaman]

But he didn't do the left handed oil test on that chopper

[zachrodan]

Thank you Chef Frank (and Alberto) for revealing an ingeniously easy and simple method for onion peeling that I never would have thought of. Much appreciated

[gavmungus]

THANK YOU FRANK! What I really like about this video is you actually show us how you deal with the tail end of the onions, you don't just cut away after the showy bit of the chopping. First cooking video I've ever watched that is full service. 👍

[melbell]

Ever since the “Spaghetti & Meatballs” episode, I’ve been using Frank’s method for dicing onions, and I am forever grateful for him making chopping onions easier.

[Miglow]

"gonna make everyone on set cry today"

That's just such a great líne. *chef's kiss*

[jenniferk]

My whole adult life i thought my Superpower was being immune to onions making me cry. Until about 5 years ago when I had to stop wearing contacts and discovered I was just an ordinary human like everyone else. It was heartbreaking. And painful. 😂

[SarasaraSara-pxnp]

We need Frank's list of the must have kitchen equipments for beginners ✋

[mooglerae]

I appreciate him using the chopping gadget. I know it isn't something that chefs would use in their kitchens, but the audience would. Thank you!

[jeffhe]

the most important question you gotta ask yourself first is do you want visible chunky pieces or do you want it to melt into your dish

[jdfutura]

I love that alternative dicing method! I’ve always hated the culinary method for dicing onions. Everyone always said it was the fastest and cleanest way to dice an onion but I just lacked the dexterity to do it right and the onion always seemed to crumble and be unruly to deal with after the horizontal cuts.

[VinnyCM]

One of the first things my grandma made sure I knew how to do in cooking was cut an onion. Very good skill to have!

[rockdrummersrock]

Ugghhh eyes so open. The grating trick is a game changer and I agree with the dislike of cutting towards oneself on the dice. Will definitely be trying the alt method. Love these videos, please do more, Chef Proto rules.

[HaydnGay]

I worked for a sandwich shop where we prepped our own veggies. The quickest way I know to peel an onion where you don't need the stem but you do want full rings, is to cut off the ends then make a shallow cut virtually. The goal is just to cut through the skin and the first layer (which often has bruising or thin spots that we didn't want raw anyway).
Then you can just wedge a finger under the layer and peel right off like in the second method shown here

[nancywhite]

My mind is blown! Your way of dicing onions is amazing! I will now try to incorporate your techniques in my own culinary adventures. Thanks Chef Frank! You are awesome 🎉

[Bigandrewm]

When doing a cut that requires slicing into the onion while a rounded part is in contact with the cutting board (like cutting rings as shown in this video) I like to always keep the part in initial contact with the board, where the radius is largest, intact until the last cut. Basically, cut one side, flip the onion around and cut the other side, and then the last cuts are much easier to manage.

[jonimaricruz]

Thanks! Home cook here with some experience as a line cook and prep cook. I love your personal method for dicing, I hate cutting toward my hand, too, way too much chance of a serious cut, I’m gonna start doing it your way. Thanks again, have a great day.

[blancaluna]

i keep my onions in the fridge and i noticed they don't make me cry as quickly but also, a sharp knife is a must so you can actually cut the onion instead of squashing it