Chopping Onion for Roast Pork

Video Transcript

"My name is Brandon Sarkis for Expert Village and today I will be roasting a pork loin. The first thing I want to do is prepare our workspace. So I am going to take a damp towel here, I am going to place it below the cutting board on the counter, I am going to lay it flat, set our cutting board down on it and you don’t want to press your cutting board, it is going to keep your cutting board from sliding around too much. So let’s grab our onion, let’s grab our chef’s knife, you are going to hold your chef’s knife by the back of the knife right here so that you can really control what you are doing. You want to put your thumb on this side, we are going to take our onion and I am going to show you the fastest way to cut and dice an onion. So what we are going to do is we are going to take, there are two ends on an onion, there is the bald end and the end it grows out of and that is the root end. We are going to slice the bald end off, just like this, we are going to place it that end down and we are going to slice it in half and we are not going to slice the root end off because that is going to hold the whole onion together. So what we are going to do is we are going to peel the outer layer off here and if you have to go two layers deep or something it is not that big of a deal it’s just an onion. You just peel all this, it is being difficult, peel the onions layers off and the skin off, pull all that off, since we are only using half an onion, we are only going to cut half an onion here. So what I am going to do is I am going to take some vertical cuts here and I’m going to cut them straight down like this and I am going to cut all the way through the onion, really nice and easy, don’t cut your finger off. Now I am going to turn it the other way and so some other vertical cuts the same way crossway's making an instant dice. We are going to leave this pretty big for the roast, because if you cut them small they are just going to brown off or burn up. That is all you have left there at the end, so no waste no fuss, we will take our scraps and put them in our, in our vegetable stock and we are going to take this onion, you know what I am going to use the whole onion, why not I am going to go ahead and peel this off, same thing. Just a series of vertical cuts straight across like this, then a series of vertical cuts going crossway's, you get a nice large dice, now trim away the root end here like I am doing, take your little scrap piece and into the trash it goes and we are done with our onions. "