50 People Try to Dice An Onion

Not too many layers to peel back here! Watch, as fifty people trade their fears for tears (in the good way?), and learn the best way to attack the imposing allium. The real trick, though, is to remain emotionally distant from your onions next time you cook. Easier said than done...

Released on 3/13/2018

Transcript

00:00
Oh no.
00:03
You want me to cry.
00:05
(Italian opera music)
00:08
Alright.
00:09
(stuttering)
00:10
I don't really like onions.
00:12
It's a necessary part in all my salads.
00:14
Well.
00:16
Oh.
00:18
I should've brought goggles or something.
00:19
Okay so this, it's got a little bit of hair up top.
00:22
Notice any resemblances.
00:24
(chopping)
00:28
Yeah, I'm not really good with onions.
00:31
(sighing)
00:33
I have no clue if this is the right way.
00:38
(clattering)
00:40
Alright, you know what, we're just gonna cut it.
00:42
(cutting) (sighing)
00:45
You got like the thing I see them use on Rachel Ray show?
00:48
I watch daytime television.
00:50
(chopping)
00:51
Oops.
00:53
(chopping)
00:55
Tears are just reaching my eye.
00:57
(sighing)
00:58
(sniffling)
01:04
Why would people put themselves through this?
01:06
Just buy some frozen.
01:11
(sniffling)
01:12
If I had to do it again,
01:13
I would find a better way of doing it.
01:15
Step one.
01:16
Cut off the top, I don't have time for that.
01:19
(chopping)
01:21
Then you cut it in half.
01:23
(chopping)
01:24
Make a little slit in the middle here.
01:28
Get rid of the skin.
01:30
(peeling)
01:31
(chopping) Cut right down.
01:35
Ready? Get the closeup here.
01:38
And then just go the other way.
01:39
(chopping)
01:43
Look at that, see now I'm cookin'.
01:45
And now you got little dices of onions.
01:47
Wow.
01:48
On TV it looks so easy,
01:49
you just slap it down a couple times and it's good.
01:52
(tape rewinds)
01:56
Most people, their instinct is to cut an onion this way.
01:59
But really what we wanna do is cut it from root to stem.
02:02
So we're gonna cut the onion in half first thing.
02:04
And then leaving the root end in tact,
02:07
I'm gonna take a little bit of the stem.
02:08
That's gonna loosen up the skin for me.
02:10
And then I'm just gonna peel the skin back.
02:12
So you wanna make sure
02:14
that you're using the sharpest knife
02:15
that you can find.
02:16
Because when you use a dull knife,
02:17
what you're gonna do is break more
02:19
of the individual cell walls.
02:20
And that means you're gonna release more
02:22
of those juices that are really gonna irritate your eyes.
02:25
Onion at room temperature will be more likely
02:27
to make you cry.
02:28
Throw it in the fridge an hour before you use it.
02:30
I'm gonna take my chefs knife,
02:32
turn that sideways,
02:33
parallel with my cutting board,
02:34
and come across and make one horizontal cut.
02:37
Two maybe three, really depending on the size of your onion.
02:41
Cut almost all the way through but not quite.
02:44
Now I'm gonna turn my onion
02:45
with the root facing away from me.
02:47
And make one, two, three, four, five.
02:54
When I come back across it,
02:55
pretty much dices itself.
02:58
Then when I get to the root here,
03:00
then I can just get rid of that guy.
03:02
(knife sliding)
03:06
Diced onions.
03:07
(cheers)
03:10
(crying) (laughing)
03:12
(sniffling)
03:13
(triumphant opera music)