24 ms·

Marco Pierre-White recommends grating onions, which ingeniously avoids the entire issue. Grating the Gordian knot, if you will. https://youtu.be/glIUUrh6qtQ?t

• akira2501 2y ago
  This is the MPW way: https://www.youtube.com/watch?v=UBj9H6z6Uxw https://www.youtube.com/watch?v=UBj9H6z6Uxw "Perfection is lots of little things done well."
• tdeck 2y ago
  At that point why not just grind them in a food processor?
  • account42 2y ago
    That's going to end up with a slush of onion fibre + onion juices. Very much different from even small bits of cut onion. Some recipes call for blended onions though.
    • mi_lk 2y ago
      Some food processors with the right setting give you chopped food not blended
    • bigstrat2003 2y ago
      A good food processor will cut the material, not blend it.
• tptacek 2y ago
  He grates for a tomato sauce, which makes sense, but you wouldn't want that as your default onion cut.
  • account42 2y ago
    Is there really a default onion cut? Desired sizes vary vildly depending on what you are making.
    • tptacek 2y ago
      No, but it would have taken a lot more words to convey the same idea, so I'm happy just giving the gist. Most of the time, you don't want to grate your onions.
• account42 2y ago
  It avoids the issue except for the remaining bit which you can't grate without risking your fingers. For garlic, I prefer crushing them for many recipes. This creates much rougher outlines that blend better into the food and crisp nicely when fried.
• marcopw 2y ago
  “You can grate the onion, or not, its your choice really”