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How to Dice Onions for Gourmet Stuffed Chicken Recipe

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Part of the video series: Gourmet Stuffed Chicken Recipe

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Summary: How to properly slice onions for the right size and consistency for gourmet stuffed chicken; learn tips, tricks and more in this free online cooking video taught by expert Chef Pamela Bowman, aka Chef Blondie.

Views: 765 | Tags: easy, recipes, dinner, cooking, chef, chicken, gourmet

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About the Expert

Chef Blondie Pamela Bowman, AKA "Chef Blondie" is a graduate of the LAMC School of Culinary Arts. As a personal chef in Los Angeles, she has prepared meals for numerous cl... read more

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Video Transcript

How to Dice Onions for Gourmet Stuffed Chicken Recipe

Okay, and now I'm going to slice a nice, not quite half, but just about half, of my onion. Because I don't need that much onion. Take my little brown skin off. And I still, more or less, have a root end on the onion, not a total root end, but enough of one to hold my onion together when I go to chop it. It makes it much easier. And I'm going to take it from this side and, I don't know if you recall but, making a very thin slice up the side and, being careful again, using your palm as a guide, I've got four slices there. And I'm going to do some really thin slices, almost to the edge but not quite, otherwise, it will fall apart. You can see at points, it's already wanting to fall apart. And I like to get in, let me just take this little piece because we don't need that there, but I like to get in really close. And look at what I'm doing, really close and see I've got a beautiful little tiny, tiny, tiny, what we would call a small dice. Actually, it's even smaller than a dice, it's a brunoise. And it's twice the amount, now as I'm getting to the end, you notice it's getting a little harder. So I'm going to flip this over and just do some across the sides here. I don't really need much more than that. I'm going to take this little piece of onion. So this is going to go into my freezer and I will use this for a stock later. But right now, let's get over to sautéing our mirepoix.

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