Did you know when it comes to cutting onions that the sharper your knife, the less you cry (it also happens to be the title of our friend's best-selling memoir about attending Le Cordon Bleu in Paris!)? But a sharp knife is just the first step in slicing and dicing. We often see "diced" and "finely diced" in recipes, but are you doing it the best and fastest way? In the latest episode of Kitchen Secrets, Chef Dan Gilmore from the historic Sorrento Hotel in downtown Seattle demonstrates the quickest and easiest way to dice an onion. One tip: leave the root on to use as a handle! Watch the short video below to learn how to master this skill and soon you'll be dicing onions like a pro! Be sure to subscribe to Foodista's Kitchen Secrets video series for more how-to tips.
I'm Dan Gilmore from the Sorrento Hotel in Seattle, Washington. The first thing you want to do is peel off any of the paper leaves as much as you can. Slice it in half on the root side, trim the top, peel away any of the older, leathery membrane. You want to leave the root side on. That's the trick. You cut it horizontally. A sharp knife is necessary for this, and you're only cutting it about 3/4 of the way through. Second, you just come down...and whatever size you're cutting the onion is how tight you make it. And then last, just come down...and that's the quickest and easiest way to dice an onion.