Peeling and Chopping Onions

In a professional kitchen, one soon becomes immune to the effects of the gases released when peeling onions. The best way to avoid looking as though you are suffering from a major personal tragedy is simply to stand on the windward side of any available draught. By turning on a kitchen exhaust fan or opening a window you can keep a dry eye.

To peel onions, cut through the top and bottom with a sharp trimming knife without separating the end of the cut from the last piece of skin. When the onion is almost severed, grip the remaining skin, holding it between your thumb and the knife and tear the skin to the opposite end of the onion. Repeat the process at the other end of the onion making sure that the second tear is opposite the first. The remaining skin can then be lifted easily from the onion.