Chopping Onions for Beef Wellington Recipe

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I’ll be showing you how to make Beef Wellington with crushed Yukon Gold Potatoes and Haricot Verts. The next step we’ll do our onion. We’ll just take the knife and cut this end of the onion off, and leave this end on because this end holds it all together. I’m just going to take a little bit off of there, we’ll only need about a quarter of this onion. Obviously I’ll cut it in half first and then cut that half in half, and there we have it. I’m going to do with the onion; I want this onion to be really, really small, so this is going to be part of the stuffing that goes inside. So we’re going to take our knife, and right across the top you’ll see, I’m going to cut in vertically like this and then I’m going to cut them across to dice it. So you’ll see that I’m cutting very, very, very thin pieces. You know, you can also do this in a food processor, I just don’t believe in it, you lose the uniformity of it, you run the risk also of turning it into mush and no one likes to eat mush. Those food processors, you can take an onion from perfect to perfectly terrible in just a couple of seconds. So I turn it on its side here, now you see as I slice it I’ve got little tiny dices of onion there. And you’re going to want, you don’t want to force the knife, you’re just going to let it kind of fall through there, it’s not really hard to cut. And when you get to the end here, you don’t want to run the risk of chopping your fingertips off. Just take your little onion stub here and you can just cut little tiny dices just like that. That way all you lose is just this little tiny piece. So, and that becomes part of our stuffing. "