How To Dice An OnionBarbara McNeely

Mariposa Naturals - Where Cooking Is Fun!

There are many ways to dice an onion. I learned this technique at a Boot Camp I took at the

Culinary Institute. I like it because it yields even pieces every time.

Even pieces look nice in a dish. And, they will cook to the same doneness.

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Give it a try and see what you think.

Pull out those hairs or they’ll wind up in your food!

You can pitch these hairs!

Ready to start. We’ll cut the top (non-root) end off and then cut it in half.

Now you see it cut through the root end. We’ll leave that root on throughout - it will hold our onion together.

Use your paring knife to remove the outer peel.

With the half-onion flat on your board, make horizontal slices about 1/4” apart. Stop just before the root.

Notice the finger placement - it is important for keeping your fingers safe!

Continue with your 1/4 inch slices.

By the way, this technique works for other sizes. So if you wanted 1/8” diced pieces, simply make all your cuts

1/8”.

Now make vertical cuts that are 1/4” apart across the onion. Again, don’t cut through the root end of your

onion.

If you always have your nails facing the knife, as in this picture, you’re much less likely to cut yourself.

Keep cutting!

Now you’ll want to make crosswise cuts. This is where you’ll have your nice, even pieces begin to fall off.

Keep cutting.

When you get to the end, you’ll have that bit of root end that you can pitch.

Voilá!

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