Chopping Onion for Oysters Rockefeller

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to shuck an oyster and how to prepare them a couple of different ways. Okay, first the first step is we're just going to chop up our onion. So we're going to peel the skin off. Throw that in the trash. And we want this onion to be minced really, really small, because we don't want anyone to get a big chunk of onion. It's easily identifiable if some has a big chunk of onion in their oyster, because it'll just kind of ruin the whole experience. What we're going to do is mince this down really, really, really small. And I recommend something about that size, just a really small, maybe like about an eighth by an eighth. It doesn't have to be exact because we're going to cook it. So we only need about an ounce and a half of this onion, so I've probably gone and chopped too much. But that's okay, you can always use chopped onion for something else. I'm going to take my measuring cup here. That should do it. Actually, you know what? I didn't chop that much too much. There we go. That's how much we'll need. This is how much we don't, so I'll save this for another recipe. And we'll move on to our Parmesan cheese next."