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How to dice an onion perfectly. Forget those stupid kitchen gadgets that are impossible to clean ... all you need is a cutting board, a knife and this guide. Oh, and it wouldn't hurt to have an onion.
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Step 1: Trim off the outer layer, and the top. It's critical to leave the root-end on -- it'll hold everything together while you make the other cuts. |
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Step 2. Cut your onion in half. It'll lie flat on the cutting board, reducing the chances that you'll slip and cut yourself. You can also dice just half of it, and keep the unused half in the fridge for another time. |
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Step 3. Make a couple of horizontal cuts from the trimmed top across to the root -- almost but not all the way to the edge.
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Step 4. Go through and make vertical cuts from the top down to the root -- as before, stop just short of the edge. Do this all the way across the onion. |
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Your onion should look like this: |
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Step 5. Now, turn 90 degrees and start slicing parallel to the trimmed top. You'll get perfectly diced onion bits! |
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 Et voila! Ready for the mirepoix! |
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Leave a Comment
pepmod at 12:40pm on Mar. 26, 2008
9 months ago
great tip Reply...
enatividad87 at 4:24pm on Mar. 25, 2008
9 months ago
Great tip. The pictures were a great help. I doubt I would have understood without them. I am much better with visual aids. Reply...
pengfree at 11:21pm on Mar. 12, 2008
9 months ago
Great instructions - but I have an even better suggestion, and it stops the crying too - use frozen pre-chopped onions or dried ones! I know it's probably horrifying for the true chefs out there to hear, but I HATE the smell of onions, and I don't particularly like them much, but some things really do call for the flavour of a little bit of onion. Reply...
Benito at 8:00pm on Mar. 3, 2008
10 months ago
great explanation and cool tip. I have just recently learned how to do from my new favorite chef on tv, Jacques Pepin Reply...
Hunter N. Fisher at 5:48pm on Dec. 27, 2007
about 1 year ago
I did it the same except I never left the root end on. This will definitely reduce my prep time. Thanks. Reply...
Jason at 12:46am on Dec. 17, 2007
about 1 year ago
This was how I was always taught to do it. Great job explaining and illustrating it! Reply...
Frank at 9:27pm on Dec. 3, 2007
about 1 year ago
great stuff.... though i do it a little differently.... also the best way to not cry like a baby is to soak the onions in ice cold water for 10 mins before you start chopping them... Reply...
David at 5:39pm on Dec. 3, 2007
about 1 year ago
I thought I had the perfect method, which was cutting vertically and then sectioning. Yours is even better. Reply...
Kori Ellis at 3:00pm on Nov. 4, 2007
about 1 year ago
Great use of photos. Very nice illustration. Reply...
goldens at 12:56pm on Nov. 3, 2007
about 1 year ago
fabulour technique and wondefully illustrated! Reply...