A good way to keep a chopped onion from stinking up the fridge is to put it in a ziploc bag and wrap the bag in newspaper. This only seems to work with newspaper-like paper. I tried paper towels and it didn’t work as well. Something about the paper used for newspaper is good at absorbing odors.
Another way is to wrap the bag in foil where you make a tightly closed envelope to trap odors. The foil won’t absorb the odors, so you have to make sure you get the edges sealed to keep the odors in.
Write on the outside the date so you know how old they are.
Reminds me of that part in Kitchen Confidential where Bourdain talks about the various physical condition of his coworkers in the locker room. I bet that guy’s hands are like old leather. It may not even be possible for him to cut himself.
There’s a scene in the movie Julie and Julia in which Julia Child’s husband comes home to their Paris apartment to find his wife in the middle of chopping what looks like ten or twenty pounds of onions, as part of learning to cook properly.
The video in the OP does not show what he ends-up with. He is clearly using the bottom of the onion to hold onto, as well as a virtual cutting board. After everything is shaved off, he’s presumably left with a stump of some sort - does that get tossed or used for something else? I assume he’s not swinging that knife all the way to the skin, but you never know.
I just used the slider to get to the part where he actually cuts the onion.
Most YouTube how-to videos on all topics have waaaay too much introduction and blather and beating-around-the-bush before you get to what you want to see.
I know the problem. But frozen chopped onion made an appearance here maybe 25 years ago, and then promptly disappeared again. There seemed to be no demand for it.
I tend to use white onions in a lot of things and my solution is to lop off a piece of suitable size as needed, chop it up, and refrigerate the rest. Since onions stink to high heaven, I wrap the remaining onion in plastic wrap, then put the wrapped onion in a plastic bag and seal it tightly, then put the plastic bag in an airtight container, and then put the triple-sealed thing in the fridge. The next time I need a bit of chopped onion, I lop of another piece and repeat the process. It keeps in the fridge for weeks, and the triple-wrapping takes seconds, not nearly as hard as it sounds.
I do the onion wrapping thing and promptly forget about it. Then I peel another and use what ever I need, wrap the leftover and promptly forget about it. On and on and on. In a month I have wasted lots of onion and made a mess in the fridge.
