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The Tears, The Layers, The Onion

| March 27, 2013 | 10 Comments

I have struggled with some things in my life, but I never thought that one of the things that I would struggle the most with would fit in the palm of my hand. Oh my gosh it has made me cry uncontrollably.

What have I been doing these past two weeks you might ask? Well, between learning how to properly butcher a chicken (as opposed to a horse), eating up to 15 different dishes in one lunch sitting and meeting a 94 year old Chinese woman (Cecilia Chiang) who is considered food royalty in San Francisco, I can tell you, I have been busy with food.

Kiss that bikini body good bye because this girl is eating while it’s hot!

I hate cutting onions. My eyes can’t take it. A couple of days ago I had to chop a few onions and I swear that I did it wearing sunglasses even though I was indoors. I thought any type of shield would protect me a little.

The process of dicing onions is meticulous but had to be done fast. My knife movements don’t come naturally yet; I have to think about every move I make. I need to be precise, I need to be even and most importantly I need to not cut off one of my fingers with my 10-inch French knife.

A small dice, also known as macédoine, is a knife cut measuring 1/4 inch x 1/4 inch x 1/4 inch. 

Small Dice. All rights reserved. Living La Vida Blogging.

I’m not sure if I have shared with you before that I am in the process of opening up a small restaurant in San Francisco. I will cook and sell one thing and one thing only. Interestingly enough, that food item does not have onions as an ingredient in it. So why am I torturing myself chopping onions you may ask? And my answer to that is the same reason why in college you have to take calculus.

After a great deal of onion chopping my eyes were sore.  However, the end result of my dedicated work came out looking… quite beautiful. I used to cut an onion…Now I dice it ;)


Onion cut into small dice. © Living La Vida Blogging.


“Sofia, wow! What an impressive presentation. You should
be ready proud of the first assessment Small Onion Dice.  My one comment
would be the knife cutting all the way thru the red onion. That cut
should only go to the stem.” – Chef John

The stem helps to hold the layers of the onion together, making it easier to dice the onion evenly.

Moraleja: Never underestimate the importance of a comprehensive foundation. 

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Category: Comida

Comments (10)

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  1. Barbara says:

    Wonderful blogpost! Would love to see the dicing in person, and understand the concept of the stem….unknown to me

    • sofia says:

      The stem helps to hold the layers of the onion together so when you dice them they don’t move out of place and you get equal cuts.

  2. Coolchillmom says:

    So true as long as the building blocks are there….

  3. monica young says:

    I would love to be able to cut onions like that. I really want to take a cooking clase

  4. Maria Machuca says:

    Very interesting! I never get so beautiful onion cuts!

  5. Gitanas says:

    Beautiful photos amiga, they look professional!!! Love you

  6. I love your onion cut! Good Job! I love your moralejas too!


  7. BellaVida says:

    Nice Work! Seems like it’s fun learning these skills.

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