Description
This guide provides step-by-step instructions on how to efficiently dice an onion using a chef's knife, including tips to minimize tears and ensure safety.
Instructions
Step 1
Gather your ingredients: one medium onion and a sharpened chef's knife. Ensure your knife is sharp to prevent slipping and accidents. A dull knife requires more force, increasing the risk of injury.
Step 2
Prepare the onion: Place the onion on its side on a cutting board. With the root and stem ends facing outwards, slice off the top 1/4 inch of the stem end and discard. Crucially, leave the root end intact to stabilize the onion.
Step 3
Halve the onion: Place the onion cut-side down on the cutting board, with the root end pointing upwards. Slice the onion vertically through the center, from stem to root, creating two equal halves.
Step 4
Peel the onion: Remove the skin and the outer layer from each onion half. Discard the peel and any bruised or discolored outer layers.
Step 5
First set of cuts: Place one onion half flat-side down on the cutting board, with the root end facing away from you. Make parallel vertical cuts, about 1/4 inch apart, starting near the root end but not cutting through it. These cuts should not go all the way to the root, as it needs to hold the onion together.
Step 6
Second set of cuts: Rotate the onion half so the root end is now facing outwards (to your left or right). Make parallel horizontal cuts across the onion, about 1/4 inch apart, stopping just before you reach the root end. This is where it's critical to keep your fingertips tucked in and the knife secure.
Step 7
Final dice: With the onion half still stable and fingertips tucked, slice vertically again, about 1/4 inch apart. This will create even dice up to the root. The remaining root end can be discarded or saved for vegetable stock.
Step 8
Repeat for the other half: Follow steps 2 through 9 for the remaining half of the onion to achieve uniformly diced onion.
Step 9
Tips for success: Keep the root end intact until the end for stability. Always hold your knife securely and tuck your fingertips firmly into the onion to protect your fingers and secure the onion.
Step 10
Storing diced onions: Store diced, chopped, or sliced onions in an airtight container or zip-top bag in the refrigerator for up to five days.