Adding Garlic & Onion to Mirapoux for Gourmet Ribs

Video Transcript

"We've got our onion here, beautiful onion. Cut that in half, we only need half of this onion. Peel back all the brown on the onion, that's kind of ickie, we don't want to eat the brown although if you were roasting you could leave the skins on for extra flavor from the onion. Cut the edge and I'm doing a really rough chop on this onion. Not like my usual meticulous chop, big and thick and rough and fun. We're going to use all of it, every last bit of this onion. Give it a bit of a rough chop. And last but not least a couple cloves of garlic. These you don't worry about chopping just smash them. I'm going to grab three nice cloves, it's a little messy but hey this is fun. We're having a good time. Give it a wack, all I want to do is take my skin off and again a little rough chop, very rough, very rustic, just for flavor. We've got our mirepoix and we're ready to go over and saut?."