How to Dice an Onion
The onion is the foundation of most meals. Mastering a clean, consistent dice saves time at the cutting board and ensures that your vegetables soften evenly in the pan rather than turning into a mix of charred bits and raw chunks.
Stability is everything
A flat surface on the onion is your best friend. Cut a small slice off the top stem end to create a stable base before you begin.
- Chef's knife
- Cutting board
What goes in.
- 1yellow or white onion
Keep the root intact
Never cut the root end off until the final step. It holds the layers together, preventing the onion from sliding around while you make your vertical and horizontal slices.
The method.
Prepare the halves
Cut the onion in half through the root. Peel back the papery skin, leaving the root attached on both halves.
Vertical slices
Place the onion flat-side down. Angle your knife toward the root, making a series of cuts radiating from the root center outward, but do not cut through the root itself.
Horizontal slices
Carefully place your palm on top of the onion to steady it. Insert your knife horizontally into the onion once or twice, moving toward the root but stopping just before you reach it.
The dice
Cut across the vertical slices perpendicular to your board. The onion will fall away into uniform cubes.
Finish the root
Discard the root node or save it for stock.
When it doesn't go to plan.
Keep your knife sharp; a dull blade crushes the cell walls and releases the gases that make your eyes sting.
If your knife starts to slip, create a flat edge on the onion half sooner.
Keep your fingertips tucked under your knuckles while guiding the blade to prevent nicks.
The ones that keep coming up.
Does it matter if I cut horizontally?
It depends on the size. For a standard dice, horizontal cuts are necessary to get uniform squares. For a rough chop, you can skip them.
How do I stop crying while dicing?
Work quickly and use a very sharp knife. The less you bruise the onion fibers, the fewer enzymes are released into the air.