How To – Chop an Onion Without Using Crystals | Jamie Oliver

okay onions chopping an onion is one of
the most common veg you’re going to do
so you might as well know how to do it
properly so first things first is two
ways slicing and chopping let’s do
slicing first we’ve peeled the onion
we’re going to half it once you have
that you’ve got the core here right now
if you want it to stay together keep the
core on and I’ll show you exactly what
that looks like I’m going to keep the
fingers in we’re going to just do a
tapping action slowly controlled use of
thumb to secure it as soon as it gets
wobbly flip it onto that side so it’s
secure as soon as it gets probably do
the same again now what you’ll notice is
that basically by not taking that core
off right the core will keep it all
secured and all together so sometimes
you want that you know if you’re doing a
nice potato dish with onions and sage
and you want to roast it off you might
want that core on there so that’s one
way of slicing just like that the other
way is to remove that core here simply
just cut it off that’s all you have to
do and then when you slice it up then
you can break these up and they’ll all
fall apart and they’ll be loose and
delicate and this is very much you know
how I start a lot of soups sometimes
stews and bits and pieces like that
so that’s the second way now as I do
this I’m starting to cry so I’m going to
be really quick on how to do the
chopping because you can’t stop crying
unless you do it with goggles on and
I’ve done that many times take the end
of your onion off take just the end of
your core off a little bit slice it in
half right and again we’re going to use
that core to our advantage so we’re
going to put it core side away from me
right that’s going to hold the onion
together and then you want to basically
not go all the way through the onion you
want to just use the tip to about here
so we’re going to just tap you can take
your time absolutely how thin you put
this cut together will determine how
fine your onions will be
and then you twist it and you can even
do one or two little slices again nearly
to the end here keeping your fingers
well out the way for sure otherwise
you’ll have an accident and then once
you’ve got the two sizes that way and
the many slices that way then slice down
here once you get to this sort of point
you can just anchor it into a side at
the time and there you’ve got beautiful
finely chopped onions if it’s not fine
enough for you then you can go on to the
rocking action and get it as fine as you
need it so I’m just going to put that
one to the side and rattle through this
one nice and quickly again so as we said
before course I’d away tap nearly to the
end however fast or slow you want to do
it doesn’t matter put it back together
again twist it go nearly all the way
through nearly all the way through and
final slice there you go beautiful
finely sliced onions you’ll be doing it
time and time again to your minds well
now I do it properly good luck