How to Dice an Onion Quickly and Evenly
Halve through the root, slice toward it without cutting through, then cut across. The root holds it together, so the pieces come out even.
Diced onion is the start of countless recipes, and pieces of very different sizes cook unevenly: the small bits burn while the big ones stay crunchy.
The trick is to leave the root end on. It holds the layers together while you cut, so the onion doesn't fall apart and every piece comes out about the same size.
How to do it
Halve and peel
Cut off the stem end, then halve the onion through the root. Peel off the papery skin and lay each half flat.
Slice toward the root
Make lengthwise cuts from the stem end toward the root, stopping just short of it, about ¼ inch apart for a fine dice.
Slice across
Turn the half and slice across your first cuts. The onion falls into small, even pieces.
Discard the root
Stop when you reach the root and save it for stock or throw it away.
Common mistakes
- Cutting off the root first, so the layers slide apart.
- Using a dull knife, which crushes the onion and makes your eyes sting more.
- Uneven pieces that cook at different speeds.
