To dice an onion efficiently and safely, follow these expert steps:
- Prepare the Onion
- Cut off the stem end (top) of the onion.
- Slice the onion in half vertically through the root end, keeping the root intact to hold the layers together and reduce tearing.
- Peel off the outer skin from each half, leaving the root end attached
- Make Vertical Cuts (Y-Axis)
- Place one onion half flat on the cutting board.
- Using a sharp knife, make a series of evenly spaced vertical cuts from top to root, slicing almost all the way through but not cutting off the root.
- Use a "claw grip" with your non-knife hand to hold the onion safely, curling your fingertips under and using your knuckles to guide the knife
- Make Horizontal Cuts (Z-Axis)
- Hold the onion steady and make 2-4 horizontal slices parallel to the cutting board, again stopping just before the root to keep the onion intact
- Dice with Perpendicular Cuts (X-Axis)
- Finally, cut down vertically perpendicular to the previous vertical cuts, slicing through the onion to create diced pieces.
- As you approach the root, you can rotate the onion to maintain stability and continue cutting until only the root remains
- Repeat with the Other Half
- Perform the same steps on the other half of the onion
Additional Tips:
- Use a very sharp knife to make clean cuts and reduce tearing
- Keeping the root intact until the end helps hold the onion together and makes dicing easier
- The claw grip technique protects your fingers and improves control
Following this method will produce evenly diced onions quickly and safely with minimal waste
