Much as they like to help out in the kitchen, every last one of my grandchildren–except the wee babe, of course–leaves the moment I break out the onions. “Eeee-ewww!” The smell! The tears!
Well, I’ve got a tip to help with that, but safety comes first, and with it the best way I’ve found to dice or julienne an onion. I don’t have the tools to make a decent video yet. Some day! Chef Brian from Dominick’s To Go does. Here he shows us how to chop an onion quickly and safely, as well as how to make those lovely julienne crescents. I especially like his careful attention to safety tips. Take a look.
What about the tears?
About those tears. Over the years I tried lots of different methods–soaking the onions in a cold-water bath, peeling them under water, setting them in the freezer for five minutes just before cutting.
The only method that worked for me, and worked well consistently, is also the easiest: Keep my mouth shut and breathe through my nose–No talking!–while peeling and cutting the onion. Forget and open my mouth to say one word? Pain and tears!
So try that when you dice or cut onions: Breathe through your nose, keep your mouth shut, don’t say a word. If you’re especially sensitive to the juice of the onion, do as my sweetheart does and cover the bowl of diced onions with a clean kitchen towel until you’re ready to add them to your recipe.
Let me know in the comments if this method works for you as well as it has for me.