Chopping onions is part of many recipe to-do lists, but are you cutting them as finely as a chef would?

In the demonstrative tutorial, chef Matt Broussard said the classic technique is “simple” to learn.

Sharpening his knife, the chef first trimmed off both ends of the onion before cutting the onion in half.

Once the onion half is peeled, chef Matt demonstrated the chopping technique that he was taught in culinary school.

With the root end of the onion covered by the hand, the knife is then sliced into the onion horizontally.

“And then once you’re down with that, you’re just going to come over this way,” he said, starting to slice the onion on the side.

Retuning back to the side of the onion, the third and final slice results in finely chopped onions.

There is, however, another way to chop onions, which was shown to Matt through Marco Pierre White – the chef who taught Gordon Ramsay.

“I’m going to show you how Marco does it,” Matt said, about to showcase the other cutting technique.

With the other half of the onion, peeled, it’s further chopped in half (making quarters).

“Then what you do is just take off layer by layer,” said Matt. “I’ve got two layers here.”

Then you can “julienne” the onions layers, “and then slice” to make extra fine onions that will “basically melt into whatever we’re doing.”

Admiring the end result, Matt said: “Just look at the – beautiful, superfine onion.”