Welcome back, Anya. Oh yeah. And what you have to do is, of course repeat it, but the first you do is you wash it always wash you accidentally, always wash your fruit. You never know where it comes from. You never know what happened at night. That's a market.

So take the onion. Take your pants. No, it's a little trick. I'm not using my knife actually. I use my audience at a move by on it and I can flip it up and rip it down. The beginning and you make sure it's all dry.

Why? Because it is not edible. Reason why. If you want to experience it, take a piece, put it in your mouth, do it. Nothing wrong with that you see what I'm talking about. Take money and put it on a site.

I move my peeling of the onion. In cardboard, always keep it nice and clean. Then you can see I left the route inside leaves the root inside or otherwise your audience Eat out faster. We need to see more juices coming out. You want to keep the juices Now, take your knife and cut in half. It's my honor.

Okay, after cutting you only in half, turn it around. Now we have to actually move that route. Take your knife, put it a little bit on an angle cut automatically your route is coming up. You can see it now, I cut it loose here because I wanted my onion is falling apart. I want single stripes. If my route is still connected, my phone will not fall apart.

No put it down on the cutting board. Put your fingers on it and hear I support so it will not move. Take my knife, put the tip on the cutting board. Just move it back and force down. Oh and always keep you nice in a safe position. my slides on how it will move it over.

Take my second part on it Same here, but this time, I'm not cutting my root. Very important to understand. The purpose is I want that my root is keeping my onion together, keeping my onion and onion shape. So, now we're doing diced diced onion. And for diced onion. As you can see, if I cut like this, I had to get it.

So that's not the right position of the knife, but I have to do this. I have to move it up. If you move it up, I can go all the resources on it. So but fruit is pointing away from you know, take your knife, put your hand on it and start slicing into it almost to the end Take a look almost to the end. See? Good.

No, take your onion. Move in here. Take your knife and slice in to it also almost all the way to the end. You can see my onion is still connected. Take a knife put it on the cutting board. Nice and slowly.

The speed is coming by itself layer down, slicing here. Turn it around. There's my route. There is my route, dude. This is the only what actually goes in the garbage. I'm not even using it for my stock or my sauces.

The reason is because sometimes my root of the onion is bitter. Okay, thanks for watching. I'll see you in the next lesson.