The non (less) messy way to chop onion

Onion is a key ingredient in just about any cuisine. I don’t know about you but I always had trouble getting the dice right. But that was then and this is now. My wonderful wife got me cooking lessons at Sur la Table in Dallas and Ed Kernan taught me the technique below. Enjoy!



Filed under Techniques

5 responses to “The non (less) messy way to chop onion

  1. Pingback: Start ‘em young – teaching my first cooking lesson | foodydoody

  2. Bridgid

    Sanjiv- Amisha just pointed me to your blog. Now I’ll never get any sleep at night! Just two days ago my mother and I were discussing your technique for chopping cilantro (or parsley, etc.). I vividly recall (15 years ago?) you taking a bunch of cilantro, whacking off the stems, then calmly chopping the tops and going about your business. I was shocked, and told you that my mother would be horrified (which was my way of saying I was horrified) by this treatment. I had expected you to laboriously strip the leaves from the stems. Needless to say, I had recounted this horrific event to my mother post haste. Flash forward many, many years, and this weekend my mother watched me perform your method on my cilantro and she admitted to me that once I had told her about your technique she took it up and has never gone back to the fussy strip-the-leaves method (though at the time she also was ‘shocked’). Maybe no one else is as antiquated as us, but when I saw your onion dicing technique it made me think about the important lesson you had taught us. Incidentally, we have guniea pigs these days, and when I whack off my cilantro stems I give half to the pigs and keep the other half for myself, for munching. Delicious!

    • Bridgid, Great to hear from you. I do remember that conversation from 15 or so years back. I am glad you are still going strong on cooking. I do remember your passion for cooking well. Glad to hear too that your mom is well. Instead of the proverbial guinea pigs for one’s recipes, you have the real thing! Awesome!

  3. Frantzie

    Just a comment from Bridgid’s mom — thank heavens you and Bridgid changed my cilantro/parsley-chopping style so many years ago. And now I have a new challenge: your onion-chopping technique. Can’t wait to try it!
    Bravo on your cooking class – I agree that teaching kids to cook is the best way to get them to enjoy good food instead of pining for fast food. Would love to see more photographs of your girls (including Amisha) on your site, The four of you make a beautiful family.
    Warm regards,
    Frantzie Couch
    Lawton, OK

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