Dicing Onions For Italian Stuffed Shells

Video Transcript

"MATT SENATORE: Hi. This is Matt Senatore on behalf of Expert Village, and today we're going to learn how to make my Italian stuffed shell appetizer. And while the pasta is cooling, I want to show an easy way to dice onions. It's really simple, just cut the ends off just like this, and it could be a pain in the butt to just to actually sit here and peel, so what I do is I just kind of take the knife and gently cut the first layer on one side then I turn it over and I cut the layer gently on the other side. And then it's simple, I just take the top layer and peel it off. It's pretty easy, and there you have it, really quick, really simple. And now, so we're going to dice it. So, I don't have a dicer, and I'm sure lot of people don't have dicers, some people do and I think I probably should probably get a dicer, but I've always been doing it this way and it works perfectly fine. To me it's the "poor man's dicer." I'm going to take my knife and set the onion like this, and I'm just going to cut little lines up and down, just like that. And then I'm going to turn it, and then I'm going to cut across those lines. So, I'm making like little squares, see what I'm saying? Just like that, and all I have to do is just slice right down and there's diced onions. I mean, it's really simple, and you just continue to do that. See, my onions are diced. It's really quick and really easy. The poor man's way to dice onions, and just keep doing that until you have all of the onions that all the diced onions that you need. See, very simple. I'm going to take these and put these in our bowl, right here. Now, for this dish, and while my eyes are tearing, for this dish we don't really need that much onions. I'm just going to saute these in the pan. So, I'm just gonna, maybe use half of the onion, maybe a little less than half, and then just do that, and I'll just give you an easier view, a better view right here. Just cut right down the top of it. And see, perfectly diced onions, nice and small, and that's how you do it. So now we're going to saute the onions."