The Surprising Thing You Should Always Do Before Chopping an Onion, According to Chefs

The Surprising Thing You Should Always Do Before Chopping an Onion, According to Chefs

…And it has nothing to do with your knife.Credit: Grant WebsterFor both garlic and onions, I tend to fall into the “more is almost always better” camp. This is especially true when we’re talking about caramelized onions or Frenched onions, which cook down and concentrate into mild, sweet, and jammy goodness. But truly, any which way—sautéed, fried, boiled, braised—count me in. Please count me out, though, when it comes to preparing those alliums…