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There are many ways to cut, chop, or dice an onion. Here is one way taught to me by a professional chef.
The first time I saw him dice an onion, I realized his technique was better than the one I have been using. Why?
less risk of cutting yourself
more efficient
easier to the way I had been doing it
Just watching him peel that onion made more sense to me than the way I was doing it. Here is how he describes cutting and dicing an onion.
Using a chef's knife, cut the stem end almost off but leave a little to grab so you can start peeling. Peel all the outside skin off.
Place the onion on the cut end with the root end facing up. If there are any excess roots sticking out, pinch them off with your fingers. Now slice the onion in half long ways. By leaving the root attached, it will help keep the onion together while slicing.
Take each half of the onion and lay it down flat on your cutting board. Make multiple cuts long ways from top to bottom but not through the root at the end.
Depending on on the fineness you want your dice will determine how many cuts you will make. The more cuts, the finer the dice.
Turn the onion 90 degrees and make multiple cuts across the onion being sure to keep your fingers curled under so you don't cut them. How many slices will again depend on how fine a dice you are looking for.
Submitted by Jim Catanich
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