Chop Onion for Vichyssoise Soup

Video Transcript

"My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how to make Vichyssoise, which is a cold potato soup. Here we are with our one onion, so what we're going to do is try to peel as much of that top skin off as we can. It looks like most of it came off, which is nice. Get all the strings off. Push this out of the way, and we're just going to take the onion. There's two ends. There's the root end, and the bulb end that it grows out of. We're going to slice this end off, just like that. We're going to place it that side down, cut it straight across the onion, as such. To protect our eyes, we're going to put it that side down, because that's the side that's going to have all the fumes come out and burn our eyes. We're just going to take and peel this half of the onion. The reason we left this end on is because it's going to hold the whole onion together when we go to dice it. We have a pretty good size dice here, about like that. Take my knife, go the other way right across. The thing you want to keep in mind is if you cut this stuff too small, it's going to burn or brown. If you cut it too big, it's going to be harder to puree at the end. These onions are really starting to get to my eyes. Wow, it's really starting to burn. All right, so let's take these onions and put them somewhere else, so they'll stop burning my eyes."