In this video Susan Bowerman of Herbalife shows us which onion to use for what purpose, and how to cut them for the dishes we are preparing. Thanks Susan,

for this easy tutorial.

Here is a fun video on how to cut onions by the Bombay of India Chef Varun Inamdar. His accent is so fun and he is charming in

his presentation of how to cut onions in a variety of ways.

This short video shows us how to keep onions together when you grill them, and how to soften them if they are too hard when done grilling. Howdini has

the instructions.

Rebecca Brand gives us tips on how to safely cut an onion, and how to use beef fat from your roast to make the best flavor. Another tip

to prevent tears when cutting an onion is to chill them in the fridge before you begin!

Here is a recipe for the fried string onions that we use to garnish dishes and add flavor and crunch. Laura in the Kitchen shows us how to make

these great onions to add to foods like green bean casserole.

FlavCity with Bobby Parrish helps us make pickled red onions to keep in the fridge. Pile them on sandwiches, or on a burger, or in a roll-up, add them

to salads, or on a sliced tomato salad with basil and mozzarella cheese, and they make a succulent topping for many hors d'oeuvres.   

Often a recipe will ask us to cook onions till they are translucent. There can be some confusion about the exact stage of cooked-ness to achieve the "translucent" quality. In

this video Dear Martini Kitchen does a tutorial on how to get there.

This is another onion preparation video by Rebecca Brand in which she shows us how to easily peel tiny pearl onions, and how to braise them in butter to

the perfect tenderness. Add them to recipes like coc a vin, or as a garnish on meats and vegetables.