Today’s How To: Dice an Onion demonstrates cutting an onion into small, medium and large dice. Dicing an onion successfully depends on a sharp knife, a good eye and a steady hand. A sharp knife easily slides through making even cuts, a dull knife requires more pressure, which can lead to a slip and a knick. Using a flat side whenever possible keeps the onion steady and prevents a slip and a knick.
Slice off the Top
Lay the onion on its side and slice off the sprout end.
Cut in Half
Lay onion, cut side down, on a the cutting board. Cut in half.
Peel the onion and lay the onion cut side down on the cutting board. Notice that the root end is still intact. This acts as an anchor, holding the onion together while you slice it in several directions.
Cut into Layers
Place the knife parallel to the cutting board and make thin, 1/4-inch slices straight back without cutting through the root end.
Cut into Strips
Turn the onion with the cut end towards you and starting near the root end and on one side of the onion, slice down with the tip of the knife into 1/4-inch slices across the onion.
Cut Horizontally into a Dice
Turn the onion and slice vertically into 1/4-inch slices.
Small 1/4-inch Dice
Repeat the above procedure but increase the the size to 1/2-inch slices.
From left to right: Large, Medium, Small
Cut the onion in thirds in all directions. The pieces are not all even, thus a “rough” chop.