Knife Skills - How to Mince an Onion
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Mahalo expert chef Eric Crowley demonstrates how to properly mince an onion.
http://www.mahalo.com/knife-skills-how-to-julienne-an-onion/#reference_1
What You'll Need
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Sharpened knife* Cutting board
Onion, peeled
Instructions
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1. Peel the skin off the onion and cut it in half right through the root. Place the flat side of the onion flush against the cutting board so it doesn't roll.
Grip the knife with your middle, ring and pinky fingers around the handle. Clasp your thumb and forefinger on each side of the blade's base to control cutting. Curl the fingertips of your other hand on top of the onion to keep it in place.3. Get the tip of the knife as close to the outer edge of the root as possible but without cutting through it. The root will hold together your initial slices, making the process easier.
4. To make narrow, parallel cuts, lift the knife off the cutting board and repeatedly slice into the onion using downward and backward rocking motions.
5. Rotate the onion 90°, lift the knife off the cutting board and make perpendicular cuts using the same slicing motions.
6. Sweep the blade across the board to gather the onion pieces and place the tip of the blade down on the board. Repeatedly slice into the pieces with a forward and downward motion.
7. These uniformly small pieces are called a "mince." To create an even finer blend, hold the blade parallel to yourself with both hands and bring the handle down repeatedly over the pieces.
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