Chopping onions

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You're Using Your Knife Too Much
Overdoing it with knives is one of the top mistakes Halberg sees home cooks make, even though we've all seen chefs on TV hacking away, onions flying everywhere. The less time the blade can spend on whatever it is that you're cutting, the better, Halberg says. Work strategically, so that you can make as few cuts as possible. The goal is to not go back and forth over the food, which will soften it and, in the case of herbs, turn it black. Use this technique for onions; for herbs like rosemary, line up the needles first, so you only have to pass through each part once.