First thing to master is chopping onions. As glamorous as it might seems. The ye olde onion is the powerhouse of any kitchen. No onions, no food. Seriously. So start there. Below are a few really handy videos I found on the big world wide web to help you see some popular techniques for chopping onions. I call these the traditional (aka what I suffered through at Le Cordon Bleu) and the hack - what lots of chefs use- and pretty dam sweet in my humble opinion. Master these and you are on your way
Cut the onion in half
Perform vertical and horizontal cuts, keeping the root intact.
Hold gently until ready to dice
Cut the onion in half.
Remove the root.
Slice along the grain then push the slices down at an angle - almost like you always do when slicing avocado - sort of at a 45 degree angle then chop to fine dice
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