How to Cut Michelin Star Onions 

What tutorial next? p.s. i'm awful at meat/fish butchery lmao

I usually chainsaw my onions, the petrol smell and horrendous mess really brings the authentic Michelin tire quality to my dishes.

I like to place my onions in a particle accelerator to reduce them down to their subatomic components. It really helps bring out the flavour.

Chef here. I dice them with the root on method, because it's quicker and more practical. I still get it pretty damn fine, but I don't work at a Michelin star restaurant. We do a great job I feel, but we aren't at that level and I'm always looking for ways to minimize waste. Great video.

I love these channels that respect my time as a viewer. Quick, concise, well presented. loving it.

Head chef: Where're the onions? Senpai Kai: Gone, reduced to atoms Head chef: Perfection

brought a tear to my eye

Directly to the point and informative asf, even the chefs I worked with didn't possess this knowledge and just jammed us up with whatever they memorized lol, Thanks!

Thank you for posting this. I like watching cooking instruction videos especially when they cover the "basics".

"be sure to squeeze that citrus over your hands to help you find any small cuts you might have forgotten about"

Paulie did the prep work. He was doing a year for contempt and he had this wonderful system for doing the garlic. He used the razor and he used to slice it so thin it used to liquify in the pan with just a little oil. It’s a very good system.

I finished culinary high school from age 15 to 18, and i worked in different restaurants for about 4-5 years. I worked with a lot of good chefs and i had many school professors and mentors. However, the best mentor i ever had was a guy named Neno, he was just some random guy i worked with, he was a lower-class hardworking man, very underrated chef. He worked in kitchens all his life, he worked on a cruise ship, in the military and in prison. He was the best chef i ever met. He knew everything, and he knew it better than anyone else. He always emphasized speed, efficiency, simplicity and practicality. He came up with his own ways of doing stuff, different than the taught standard. You'd expect the end result would be wack, but his end results were better than those chefs who worked in luxury hotels. He had no diploma for a chef, everything he learned was from working in these hard places. Apart from being fast and practical, his food always tasted the best and visually looked great. Ok, maybe he didn't decorate the food as much as luxury chefs, but there was no need. Anyone can decorate the food, even a child. Modern chefs focus more on the appearance of the food, rather than the taste, texture and eating practicality. People have to understand that all these Michelin star chefs are not true chefs, they are more like ''artists'' with food. It's like the difference between a competition shooter and a soldier. Yes the competition shooter will be more accurate, more calm and elegant, he will get trophies, rewards and prizes bla bla.. But the soldier veteran will get the job done better, especially under stress. The Michelin way of chopping onions is completely absurd, really wasteful in both resources and time. The end result is the same like putting the onion in a blender for a minute or two, and it takes too much time and effort. Those Japanese fancy luxury chefs who prepare the food in front of you slowly and elegantly and charge 300€ for a small spoon-sized dish without any spices, they are not real chefs! If you order 3 dishes from them in the same time, they would get lost in the kitchen and start to panic. And all these modern chefs use way too many utensils and bowls, they make everything too dirty so the helpers need to clean twice as much. Really wasteful, and most of these modern chefs are too sensitive and fragile, they can only work under special circumstances, with special ingredients and equipment, they are afraid of stepping out the comfort zone. They all follow some nonsense rules that only make the job harder than it needs to be. They started mixing weird ingredients that don't fit together and they call it a specialty.. Gordon Ramsey makes a normal hamburger but it's 20cm high, and you need to have a mouth like a crocodile to have a bite, but that's Gordon Ramsey and everyone will praise that hamburger even if it's impossible to eat it. They will think his hamburger is better lol.. I left the kitchen a while ago and i'm glad, because this culinary business became a joke. R.I.P Nedeljko Batarelo a.k.a Neno, the unsung hero of the culinary world.

Finally the first chef on the planet who understands that onion is layered and there is not much benefit in horizontal slicing. You deserve a sub just for this :D :D

I've been a chef for 20 years, your Home method is how I have always chopped my onions. I am not anywhere near a Michelin level, but it's very good. I really hate waste.

Damn, the ultra fine chop was literally grated

This is something every home cook can apply. So easy. Thanks.

This is my favorite type of video. Approachable with no fluff, quick and to the point, and informative :)

This has been in my feed for over 3 months. Glad i finally watched it.

your at home version is exactly how I cut my onions, no waste, easy to do.

The true method is to actually flatten the onions with a car using Michelin tires.

For anyone who doesn't live near a well stocked supermarket, this works with non-Michelin star onions as well. Cheaper too.

love the improvised fix on your glasses, wasn't expecting that in a video about michelin onions

First video of yours I’ve seen. I subscribed. You have good energy.

Ah yes, 2 minute videos without 40 ads. I miss these type of videos too much.

I’m a sous chef at a Michelin star restaurant and I went into this video with suspicions but you nailed it! The chef that taught me this learned it at atelier crenn and described it as the perfect Brunoise.

Solid video. Short, sweet, and to the point.

The only video you need to watch about cutting onions, thank you m8!

Those pickled onions are pretty standard in Mexican cuisine, at least where I’m from we often make lime pickled onions to put in tacos and they’re often one of the best toppings

I've cooked in some crappy little restaurants back when I was younger, and have done all the cooking at home through 2 marriages, and really enjoyed the cooking experience. I also enjoy trying to better my skills at preparing foods. This video is without a doubt the most impactful food tv show, video, or book that I've ever experienced. You give me a great idea of what is considered relative 'perfection' and then show varying levels of how to do the same thing. It gives me great confidence in what is obtainable (and preferred) and what is acceptable depending upon the situation. Wow. Cheers!

dude you're so chill. subbed!

Hey man, that was a really great video. Short and concise.

Great video. Direct and to the point. You didn't go into a life long monolog of the first time you ever cut an onion, the history of onions, and why you love onions. Lol

these are some true senpai level skills 😳

awesome. short, to the point, educational, great demos. thank you

This was surprisingly accurate good job man

Thanks dude! (Updates bio to include trained Michelin star chef)

Kai: You don't need a sharp knife to do this. Chief Chef : you can go home now.

nice video man, ur super chill. Hope u have an awesome year.

Useful and concise. Please do many many more.

Literally anyone can cut a "michelin star" onion if they take their time. The thing separating a restaurant chef (or, realistically, prep cook) from a home cook is the ability to do an entire day's prep in half an hour. That's where "knife skills" and such are needed. If you're not trying to cut a million onions an hour, just take it slow and take it safe.

I love onions and garlic. Can't live without em.

straight to the point - love this

This was very informative. Thank you.

First time I ever watched your channel and I've worked in restaurants for almost 15 years and I never knew that if you put lemon juice on your hands after cutting onions you can eliminate the smell thank you and God bless you for that that's such a hack why nobody ever taught me

Ah, the marco pierre white method. Good for risotto and sauce, but i usually prefer my onions more substantial.

I really enjoyed this video

I'm a year late, but I'm definitely subscribing due to this video. My jaw was dropped this whole time because you make it look so easy!

Dude, this was fantastic! I also use the last option at home, however you taught me a new method that looks incredible, thanks!

Wow. It's a straight forward tutorial at just over 2 mins. Bravo.

You just earned a new subscriber. Amazing content!

Really enjoyed this, lovely stuff :)

Can’t say I’ve ever chopped onions quite that fine. But the “home” method with leaving the root on for stability was something I learned at my first cooking job 20 years ago. Even though I was a cocky little shit I guess I still learned a few things!

I was a prep cook in a shitty country club kitchen for a few years, and have since been unable to avoid clicking on any onion cutting video YT shows me. I've also since switched to pastry prep and find myself drawn to the basics of thickening sauces. Watching you turn an onion into jelly with nothing but a knife is blowing both my minds right now!

this video has really inspired me

so plain, so simple, so good. dang my man great job

Awesome job, I learned Brunoise years ago when I cooked professionally. Never got sent home but they definitely succeeded in making me cry for minor mistakes. I always assumed that a fine chop was superior to the amateur version of just attacking the onion repeatedly with one or more knives because you end up with evenly-sized pieces, but seeing this and the explanation that the onions would melt into the sauce, it almost seems like a quasi-puree would do the same thing. I'm sure this is heresy but I can't convince myself.

Thank you for the lesson. I thought I had to have both ends gone when cutting. Knowing I can keep the root on makes keeping stable easy.

Great video. Helpful and succinct. Thanks dude!

Great tutorial

This was an awesome tip - thank you! I was already halving and trimming the ends off, but it never occurred to me that I could separate the layers for more control.

Short, simple, solid explanation. Thank you Kai!

Michelin Star cuts look like melting snow. They’re beautiful.

What a legend. This is the video I needed and wanted

I usually massacre my onions with a kitchen Gadget to get it really small. My body doesn’t like anything but fully cooked onions, to in order to save time (and myself some hassle on the toilet later on) I use the gadget. Maybe I will try these methods some day, but the citrus part might be relevant way sooner. Great video, thanks for teaching us.

Great video! Short, straight to the point, and very instructive.

Something so simple that escaped me on method. Thank you.

Wow so cool to see! Thank you 💗

Brought tears to my eyes 😂Greetings from Scotland. Have a wonderful day everyone!

Me: "I think I got the hang of cutting onions." Kai: "Let's do it finer." Me: "..."

Thanks for getting to the point in the video. No fluff.

This guy knows his onions.

This might sound weird, but I clicked this video because it looked like a knife that had purple crystals growing on it.

I saw your video on Reddit and dug through the comments to find you because this is an awesome video. Subscribed. 👍

I'm so glad I already do my "home way" your "home way"!

thank you for blessing me with this knowledge

You taught me multiple things in two minutes can’t wait for your next one

Great video. Thank you!

Bodacious knife skills; insane level of fineness in that chop. I do a coarser version of your home-cook, root-end-on method for a lot of my recipes. If I want it super-fine, sometimes I'll soak some dried minced onion flakes in some lemon juice or red wine vinegar. I know I'll never do anything Star-quality, but, it's inspiring to watch those that can. . .

When I first worked in a one star I was shocked at the way they did the Shallots like this but when I did it myself I realised how much better it the method was. Cool tube bro love your content 🔥

Excellent. Thank you.

Went to a Michelin star restaurant and went home hungry. Never again.

That was very interesting, informative and well presented. Good job!

Really good vid my dude, thx.

nice cooking tip!

Nice demo! I have used that second method since i was in my teens or early 20’s and I’ve really just not minced onions for years. I like the texture in my dishes. I’ve found that cutting them lengthwise only gets them to stand up during cooking and not melt away. I had thought i wanted to be a cook and did a lot of self study from when i was about 12 but then got a couple of jobs in kitchens and decided i didn’t like it. But i love to cook for myself and others.

Do more of these long videos please, they are very enjoying to watch

Loved it. Thanks for sharing

Earned a sub. Straight to the point.🎉

I learned the first one about getting extremely fine cuts from my grandmother when I first got my license I showed up early for Thanksgiving, grandpa made pancakes then my grandmother had me help with Thanksgiving food, I still use the method today when I do sauces or marinades, if there is one thing you should take from this it's that. Your sauce game will level up heavily and it works with most things, the easier it is for it to saucify the better, unless you want chunks. Thanks for posting this, I can't tell you how much learning to cook has done for me, and people who share any trade information to teach others is a hero.

Thank you so much for this video 🙏 I love onions and this really helps me use the right cuts at the right times for the right end results.

Been a fan of the shorts for years now. Never watched a long form video. I can now see that I've been quite thoroughly been playing myself! Lol

Fantastic video. I'll never be a chef, but I have been trying to feed my family healthy dinners at home throughout the week.

i tried cutting onions like this today and then pickled them, it was fun and i don't know why i have never thought of pickling one finely chopped onion, thank you senpai

OMG, those citrus onions changed my life, many thanks. I used lemon juice, salt and agave nectar (in lieu of sugar).

Love your attitude bro.. you get the sub!

Such a random requested video for me but I like it!! 🤘🏾

Thank you for this presentation - I love the precision. I don't see myself as a natural chopper of veg - I'm never quite organised enough, hopefully, your instructions will help me to - up my game. Normally, I need to chop fine enough for a Ragu for Pasta ( not that fine ) but I can see that a smooth sauce would require a melty, ultra fine chop.

It's a good day when senpai Kai posts

Super useful, thanks :)

Respect to the person who is able to enlighten us without shedding a tear😂