Understanding how to adeptly peel and chop an onion is undeniably a pivotal skill that every cook should master. Often being the initial ingredient in a myriad of dishes across various cuisines, the onion holds a significant place in culinary practices.
Onions can be roasted, grilled, pickled, caramelised, battered and deep-fried, sliced thinly or chopped, and served raw in salads, sandwiches, dips, or as a garnish for tacos, making them among the most versatile and ubiquitous ingredients in the culinary arts.
Consequently, the optimal method for dicing an onion perpetually sparks discussion, with the acknowledgement that there isn’t a singular correct technique being crucial.
But one cook has been applauded on social media for his “life-changing” trick. The best thing about this hack is you do not need a knife at all.
@cases_tips instead relies on two other things you will probably always have in the kitchen to make the "perfect" thin strips of onion which are a fork and a vegetable peeler.
The cook begins by stabbing the onion with the fork, then holds it steady as he slices the onion and goes back and forth with the peeler.
To keep the onion stable, he places his hand on the handle of the fork, pressing it down onto his chopping board. Low and behold, perfectly uniform, thin pieces of onion materialise.
“Just move it back and forth," he said as he demonstrated the action. The result is onion slices perfect for a juicy burger, pizza, or any other dish that requires onion rings.
So far, his "simple" hack has amassed over 114 million views, 5 million likes, and 20 000 comments from viewers since the time of publication.
Commenting on the video, one user said: "Man, you just changed my life."
Another dubbed the hack as a "genius" method. A commenter named Jim Hagen said he had spent over 20 years cutting onions wrong.
He said: "Me who finds out that this is quite useful after 22 years." The French cook commented back saying: "Never too late to learn."
Other people said they had already been using the hack.
One user wrote: "Wait, people aren't doing this? I've been doing this with most vegetables."