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This is Chef Michael Hable with Expert Village and today we are going to be making beer cheese
soup.
Now that we got our onion all cleaned up we are going to take them and cut them almost
in half. But once again you are only going to need a 1/4 or about a half a cup. About
a nice little chunk like that. Lay it flat like so and you are just going to take it
and cut it about 3/4s, a little bit more than 3/4 in the way through. You just want to make
nice just like a 1/4 inch cuts again. Straight down. Once again watch your fingers cause
it that is smart. Just turn to the side and make more 1/4 inch slices and you got little
dice chunks of onions. Keep on cutting your onion until you get to the end and then lay
it flat and just cut your onion like so. You want about a 1/2 cup so we have a total of
a cup of vegetables in here.
There you go. Now we are going to take our onion and celery and we are going to add it
to our melted butter.