Peeling and dicing an onion is an easy matter, or so I thought before interning at Oliveto.Chef Paul Canales has a certain technique - "Paris before the war," as he puts it - that he enforces for the cutting of onions and other vegetables. After three months, I've practiced it enough for a public demonstration.
In this video, Canales tutors me on how to peel the onion with a paring knife, and then slice it with a chef's knife to make a fine dice.
Once you perfect this method, you can plow through dozens of onions.
As you can see from the video, shot by The Bee's Manny Crisostomo, I am still perfecting the method. It could take a lifetime.
