Part 2/9:
The process begins with selecting large, high-quality onions—preferably ones that are big enough to create impressive slices or strips. The chef humorously dismisses some common online advice about not cutting the roots of the onion, asserting that removing the roots makes the onions easier to work with and ensures they stay together during chopping.
The onions are sliced in half, which not only creates even pieces for cooking but also simplifies later slicing into strips. To avoid uneven cooking, the chef suggests flipping the onion halves to ensure consistent size and cooking. When slicing, he emphasizes the importance of using a scraper rather than a knife to clean the cutting board, promoting safety and efficiency.