How to Prepare Onions for Greek Fish Plaki

Video Transcript

"VICTORIA GUTAVAS: For our next segment, we're going to talk about and cut up onions. Now I didn't mention this before, but what I am using are small yellow onions as opposed to white onions or purple onions. And again remember, this is a village dish so the yellow onions, the small yellow onions, were the onions that were found readily and that's why we're using it here. And in cutting of the onion, I typically cut onions under running cold water so that I don't cry. So I'm going to do this really quickly, and notice how I cut the top and the bottom of the onion, and what happens is that you can just peel it really quickly, just the one outer part of the onion itself. And again, we're just putting it on the board, cutting it in half, placing those halves flat down on the board to ground them. And what I've done is I've actually put four slices, four cuts into that onion, and I'm going to do the same thing with this side, just on an angle. And then once I put those four cuts into the onion, I'm going to go ahead and cut that in the middle. Again, making your pieces bite-size and uniform is the whole idea behind this here. And what we've done is we've actually had three medium-size onions and the other two are cut up into this bowl and here comes number three. And so now, we're ready to actually assemble all of our ingredients together."