Add articles to your saved list and come back to them anytime.
1 / 6Step 1: With the root facing up, cut onion in half from the root down to the top. Place the flat side onto a cutting board. Peel the onion, pulling the skin back from tip towards root.Chris Hopkins
2 / 6Step 2: Cut off the tip of the onion (note: the root should face left (or right, if you're left-handed)).Chris Hopkins
3 / 6Step 3: Starting on the away side of the onion, slice it from the root end to the top, leaving enough onion connected at the root to hold it together.Chris Hopkins
4 / 6Step 4: Make horizontal slices, from the top of the onion towards the root.Chris Hopkins
5 / 6Step 5: Finally, cut through the onion, moving from top towards root to create dice.Chris Hopkins
Andy Harmer, chef at QT Melbourne's Pascale Bar & Grill, was 16 when he left home to work at the Imperial Hotel in Devon, England in 1996. On day one he was given a five-kilogram bag of shallots to peel.
"I cried my eyes out for an hour but as I did it, I realised how the layers work, how the root holds it together," he says.
Chef Andy Harmer inside the Pascale Bar & Grill kitchen.Chris Hopkins
Advertisement
Next, he had to cut them. "That meant more tears, stabbing myself a few times and another hour," he says.
"When I finished, I showed chef proudly. He put them straight in the stock pot. Clearly they weren't good enough."
The next five kilograms – and every onion since – has been spot on.
See his step-by-step guide in the gallery above.
The best recipes from Australia's leading chefs straight to your inbox.
