Hi I'm Marc Bauer. I’m from the French Culinary Institute. I’m going to peel and slice an onion. So I will use a paring knife. Start first with the root. I don’t want to cut all the way through the root just part of it, and pull that skin off. Many people say, ‘oh an onion makes me cry,’ but if you open a window in your kitchen it will alleviate the noxious gas that hurts your eyes. You can also, some people wear goggles, but I don’t do it in public. But, you can also do it under a hood, an exhaust hood. So you see you pull with your finger and your blade that first skin. Now if you notice that layer that’s a little woody just remove that next layer. No matter what never touch your eyes when you cut or peel an onion.
So once it’s peeled I will use my chef knife. You hold with the three fingers you hold this part, the bolster, and hold my thumb on one side, my index on the other. That’s how I hold my chef’s knife. Now what I want to achieve is sliding the knife on the board that way. So it slices through the onion, it doesn’t crush through the onion. Uh, we said slice, so I will put the point of the knife down. The root of the onion is on my left, and go forward and slice. Forward and slice. The idea is that the point of the knife goes right above the onions—the onion, and go forward not by crushing through the onion, but slicing by going forward and down. Now once you get used to slicing you can use the index finger or the middle finger and guide the knife by using the first knuckle as a guide. In the long term it’ll be much more helpful to the speed in which you can slice something if you still have them. So—[laughs] don’t laugh, no worries. So, once you get used to use those knuckles, you really, is much faster and safer.
Once I get to the end of the onion, I push the flat side down and continue slicing like this. Again. So I look for stability in the onion. That’s it. The little ends you can put in the soup, in the stock. That’s it: sliced onions. Thinly sliced onions.