You need Flash Player 8 or higher to view video content with the ROO Flash Player.
Click here to download and install it.
2 for 1 tickets to Singin' In The Rain, this coming Monday. Book now
Can't see the video in the player above? Click here to view it
THE LESSON
Simon: Raymond whirls into the kitchen of Brasserie Blanc, Oxford, and doesn't stop moving or talking for the next hour, a small ball of obsessive perfectionism. “Don't be a chef,” he says. “It's a crazy life, always jumping from one place to another.” And as if to demonstrate, he jumps around the kitchen and from subject to subject for the next hour, telling me and the kitchen staff about Maman Blanc's wisdom, his travels in Japan . . . With a bit of gentle channelling, he gets to the onion chopping tuition - the importance of having at least one good (expensive) knife, and to always look at the structure of the onion before cutting. Always start cutting from the root end, but don't cut the root area itself - that way, the layers won't fall away as you cut. By taking care with the preparatory cuts, I find the final chopping easy. And I don't cut my hands this way either.
Raymond: A blunt knife makes your work harder, but it also bruises and spoils what you are cutting. Simon tended to chop downwards with the central part of the knife, but the secret is to go in with the point, and then slide through from tip to back in a curved motion.
THE FOLLOW-UP
Simon: I've been surprised how much more enjoyable chopping becomes if you instil something of Raymond's ritual and use a really good knife. I went out and bought a Wusthof, one of his recommendations. I could afford only a small one, but it's better than a big bad one.
Raymond: Simon has all the basics now. If he ever fancies a change of career, he can come and work in my kitchens.
THE DETAILS
Raymond Blanc runs a cooking school at Le Manoir Aux Quat' Saisons, day courses from £275. Visit: www.manoir.com
Enjoy screenings of all the classic films you love, plus take advantage of two-for-one tickets
Have you ever dreamed of owning your own racehorse or a beautiful painting?
Enjoy comfort, safety, space and great design. Plus enter our great competition
Times Online's new TV show helps you make the right decisions for your pet
Are you California dreaming? Explore the wonders of the Golden State. Also enter our fantastic competition
Do you have what it takes to be a Times photographer?
Your brain is capable of more than you might think...
Find out to make the most of your money with our wealth management guides
Need help with your property? We have an entire how to guide - buying, selling, letting, moving, to help you
We are seeking entries for the inaugural Sunday Times Best Green Companies Awards
Enjoy some wonderful inspiring wildlife moments
An interactive preview of the brand new For Your Eyes Only exhibition

Love Sudoku? Play our brand new interactive game: with added functionality and daily prizes

Are you irritable when you return from work? Drained of emotion? You could be suffering from boreout
Prepare for some shock and awe, petrol lovers. Despite the greens trying to wipe it out, the car is about to offer us the most exciting year ever
We've trawled the brochures and websites to find this summer’s best holidays for every taste and budget

Times Exclusive £26

Champagne and other classics £64.99 plus delivery

50% off top restaurants, book now

Great escapes, perfect kit and heroic obsessions
2007/07
£57,500
South East England
2007/07
£40,995
South East England
2006/06
£41,995
South East England
Great car insurance deals online
£40-55k+benefits+uncapped commission
Morgan Keating
South East
Up to £30,000
GLE
London
£
c£75,000 + executive benefits
Morgan Keating
London and South
Unpaid with travel expenses
Network Rail
Globrix, the property search engine
Visit Times Online Property for homes for sale or rent
Residential development site with planning permission
£1,500,000
Mortgages, bank accounts & money transfers to help you buy abroad
Dinarobin Hotel Golf & Spa 7 nights
From £1830 per person – saving £530.
Walking & multi-activity holidays in Cauterets. Stylish self-catering apartments.
From 350€ for 7 nights.
SAVE 25% on Sandals Luxury Resorts
Great travel insurance deals online
Contact our advertising team for advertising and sponsorship in Times Online, The Times and The Sunday Times. Search globrix.com to buy or rent UK property.
© Copyright 2008 Times Newspapers Ltd.
This service is provided on Times Newspapers' standard Terms and Conditions. Please read our Privacy Policy.To inquire about a licence to reproduce material from Times Online, The Times or The Sunday Times, click here.This website is published by a member of the News International Group. News International Limited, 1 Virginia St, London E98 1XY, is the holding company for the News International group and is registered in England No 81701. VAT number GB 243 8054 69.
Hold a teaspoon in your teeth while you chop, bowl end not handle. I don't know why this works, but it does.
Steven Hamilton, London,
Someone once showed me this & I swear by it. Get a tall glass of ice water - dip the knife into the ice water before each slice of the onion & you will have no tears. It's probably a similar concept as putting the onion in the freezer, but you don't have to wait & you won't find your onion in the freezer hours later if you get distracted & forget to take it out.
Barbara, Atlanta, USA/GA
What a silly video - isn't how to chop an onion common knowledge!?! Oh no, I forget, everyone buys ready-meals now.
To confirm what several people have said, you want a clean cut, so use a sharp knife (not serrated for the same reasons as choping) to slice the onion.
A general tip: sharpen the knife each time you use it. After a while it will be permanently sharp life in the kitchen will improve greatly...
Carles, Basel, CH
Squeeze a little lemon juice on the onion and you will not have tears.
David, London, UK
This works like magic -- light a match and blow it out. Hold the match stick from the unburnt side in your mouth with the burnt portion (might xtill be slightly smoking) of the matchstick in front of you -- then chop. no tears.
sue, london,
Try leaning back or standing up straight instead of leaning over the work table. It's not necessary to have your face that close to the chopping! The further your face the less likely you are to spray your eyes. It works.
Barbara, Winchester UK,
Just put your onion in the fridge 'till cold no tears honest Just discovered and really really works. Holding your breath works but like under water technique not too practical and freezing can break down the walls of the onion.
nick victor, london, london
James Hazan, please pay me. Don;t know why my previous comment was not accepted, but here goes again:
Put the onions you wish to chop/slice in the freezer for about 15 minutes or so before doing so, and voila! no more tears
Alice, Hove,
Contact lenses work really well...
Lindsay, Sydney, Australia
trust an american,chop it underwater/or in a jar chopper.... did nt see that at the french laundry..........michelin yes,new york times no chop fast & clean ask any commis chef,we all spent months doing just onions......jar chopper,yeh,right!!!!!
adam west, pattaya, thailand
Can Mr Gooch confirm whether it is the onion or the individual that has to be underwater?
Richard, Leeds, UK
I can't resist repeating some advice I saw in a letter to the Times years ago:
Wear swimming goggles when chopping onions, but do remember to take them off if you answer the door.
Paul Samson, ST GENIS-POUILLY, France
Amateurs: there are two methods of cutting an onion and preventing eye irritation. One is to cut it under water. Two, is to chop it in a jar chopper.
larry gooch, baton rouge, USA, Louisiana
Rafael Chavez hit the nail on the head, I use an 8" chef's knife and cannot remember the last time I shed a tear when slicing onions. The weight of the knife helps with the slicing as you do not have to exert so much pressure.
Douglas Westgate, New Orleans, LA USA
I have a suggestion to avoid watering eyes while chopping onions: just rub the knife with a slice of lime before starting to chop. That makes a big difference for me.
Maria. Mexico City.
Maria, Mexico City, Mexico
Simple.
You have to SLICE the onion, do not CHOP.
The difference is that when you chop you put more pressure and squeeze the onion cells, which then spray the irritating fluid in front of your eyes..
Use a larger sharp knife and slide it through, making the same cuts if you wish, but without pressing.
My fees, as agreed!
Rafael Chavez
Surgeon
Rafael Chavez, Cardiff,
What about looking at what you are doing?I can never see the onion ,due to the profusion of tears.Yes,I'll pay £275,if anyone can show me how to chop an onion without tears.I have tried everything,Goggles,gas mask etc
james hazan, huddersfield, U.K