“All you have to do is practice!”: Juan Arbelaez shows you the techniques for cutting onions like a chef

While we know the tricks to cutting onions without crying, do you really know how to successfully complete this essential step in many cooking recipes? In his latest video published on his Instagram account, Juan Arbelaez offers his community his best chef techniques to learn how to cut onions like a pro! From brunoise to julienne, to minced or chopped onion, “All you have to do is practice!”, explains the chef. Ready to try? Get your knives ready.

For the sliced ​​onion, we remove the peduncle to detach all the layers of the onion and then, we use the phalanges of the fingers as the guide of your knife, he explains at the beginning of the video. Once the gesture is understood, you can speed up the process to cut your onion more quickly!

For the chopped onion, the chef explains that you must first cut it in half, then place the stalk outwards and then make incisions with the tip of the knife to cut finely vertically. Then, depending on the thickness of the onion (or shallot, the chef specifies), cut 1 to 2 times horizontally. All you have to do is slice using your knuckles as a guide, this will avoid cutting yourself!

Sometimes we forget an onion or a shallot at the bottom of our basket… As a result, after a few days, it becomes tired, softened and brown spots can even appear on its surface… But don’t panic, the chef has a technique for using it correctly because there is no question of wasting food in Juan Arbelaez’s kitchen!We don’t throw it in the trash”, confirms the cook.

If you have a slightly damaged onion or shallot, you can simply peel it by removing the skin and the first layers in order to remove the parts damaged by time. The onion was formed of several distinct layers, you should be able to obtain a healthier surface of the condiment in a few minutes. You can then cut it into fine julienne strips by pressing with your fingers on the layer of onion to delicately slice it with the tip of the knife. And if you need to slice it, simply turn your pieces of onion to make it easier to cut the brunoise.