Cooking with JPost: No-tears onion dicing

Cutting an onion can be an uncontrollable tear jerking experience. Celebrity Chef Yochanan Lambiase shows you how to chop an onion tear-free.

April 3, 2014 17:26

Cooking with JPost: No-tears onion dicing

Cooking with JPost: No-tears onion dicing


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analysis from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


Video: Eli Mandelbaum

Cutting an onion can be an uncontrollable tear jerking experience that can leave both you and your onion feeling rather miserable. Chef Yochanan suggests that both of you should go for a little counseling to patch up your emotional (or culinary) relationship.

What you will need
  • A whole onion
  • A cutting board
  • A sharp knife

Setting the stage

With the cutting board being the stage for this production of cuisine, make sure the onion is center-stage (in the middle of the board).

STEP TWO: Chopping machine

After slicing the onion in half, "you want to work like a machine," says Chef Lambiase- all uncut pieces on the left side of the board, cutting in the middle of the board, and the finished product always goes on the right.

If you are a lefty, the opposite is usually more comfortable.

Don't forget your roots

Make sure the root of the onion is facing away from you. Then, using the tip of the knife, slice towards your body beginning from the root. Then, turn the onion 90 degrees, and slice horizontally. Finally, depending on the size you'd like, slide the knife over and through the onion.


 After watching the video you can recreate that onion-y love affair once again.

Extra tip:
  • Don't press too hard, and make sure the knife is sharp.

About the chef

Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. 

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Gabriel restaurant
August 7, 2014
Cooking with JPost: Baladi eggplant tower