Learning to dice an onion is easier than you think, with this simple tutorial you’ll be able to chop an onion in less than a minute!
Many years ago my stepfather, who is an amazing cook, showed me the simple technique he uses to dice an onion quickly. It’s so easy once you “get” it and it makes meal prep a breeze. Today I’m going to share how to easily dice an onion with you too!
Let’s start by making sure we’re on the same page as far as the two ends of the onion…there is the stem side which has a flimsy little piece sticking off, and the basal or root side which looks like a little hairy button (sorry-tell me a better way to describe it and I’ll edit the post!)
We’re going to start by cutting off the STEM side off. Make sure you cut off the proper side or the whole thing won’t work, the basal end holds the entire onion together until the last step where we dice.
Now turn the onion over so it’s sitting on the side you just cut and slice the onion in half right through the center of the basal end-it’s important that each half has part of the basal end-this holds the onion layers together as we slice it.
Peel off the outer skin of the onion and remove the first layer-this is the oldest and often gets dried out.
Place the flat portion of the onion on the cutting board and start cutting horizontal slices from the bottom to the top (watch those fingers!) and be sure not to cut all the way to the basal end, I usually leave about a ½ inch between the basal end and where I stop cutting.
Now we slice vertically down, about 4-6 times again being sure not to go all the way to the other side of the onion, leave about a ½ inch to spare.
Now for the fun part. slice down though the onion slowly and enjoy the victory of having diced onion in under a minute! (And again-watch those fingers!)
Now I usually don’t worry about that bit of onion that isn’t diced at the end but if you’re a waste-not, want-not kinda person just carefully slice the “nub” that’s left over at an angle to finish it off. If your onion pieces aren’t as fine as you would like you can easily dice a little more on the cutting board as well.
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- Sharp chef's knife
- Slice off the stem end of the onion.
- Turn onion so it is laying on the sliced stem end. Slice the half straight through the middle of the basal end.
- Peel the outer onion skin off and discard.
- Place the onion on the cutting board with the halved side down.
- Make horizontal slices into the onion stopping ½ inch before you reach the basal end.
- Make vertical slices into the onion from the cut side towards the basal side, again stopping short of the basal end.
- Slice the onion parallel to the cut root end to dice.
- Freezing the onion for twenty minutes before slicing can reduce eye watering.
- Store diced onion in an air tight container in the refrigerator up to 3 days.
So-did you know this trick, am I the only one that goes through life more than 30 years without learning this??