How I Like to Cut Onions – Dice or Slice
One of the most basic and fundamental tasks you will perform in the kitchen over and over again is cutting an onion.
There are so many recipes calling for diced, sliced and chopped onions. Think about how many times you cut an onion each week and you’ll understand why it is so important you learn how to do it safely and properly.
Below are two informative videos demonstrating the proper way to cut onions as well as a step-by-step description. They show you a more effective and efficient way to cut an onion with less risk of cutting yourself.
The first one is from me and shows you how I like to dice an onion.
Tips to Consider When Dicing an Onion
I start by carefully cutting the onion in half longways. By this I mean from the tip of the root to the tip of the bulb. If I want the onion to sit firmly on the table so it doesn’t move around when cutting in half, I might make a small, straight cut off the bulb end so I can sit the onion flat on the table.
This way I don’t have to worry about the onion rolling around on me. You don’t cut from the root end because the root is what’s going to keep the onion together when I make my dice cuts.
After cutting the onion in half, I peel all the outer layer skin off it.
Lay each onion half down on the cut side. Carefully make 3, 4, or 5 cuts parallel to the table from the bulb end to the root end but do not cut all the way through. The number of cuts will depend on the size of the onion and the size of the dice you are using.
Now carefully make cuts from the top of the onion half through the onion but do not cut all the way back to the root end. Again, depending on how large or small you want the dice, make the appropriate number of cuts. The more cuts you make both vertically and horizontally, the finer the dice.
When making the cuts parallel to the table, place your hand flat on top of the onion to keep it firmly in place and away from the blade.
When making the cuts from top to bottom, keep your fingers away from the blade. One way is to curl them under and use your hand as a guide for the knife blade. Remember – safety first.
Great teaching tool learned how to do it the right way ..thank you
Very wasteful! A huge portion of the root end is thrown away, as well as a rather large end of the blossom part.
Better to just cut minimally on the root and blossom, peel it, and then just do vertical cuts angled toward the center axis longitudinally, then slice transversely. The onion’s layers themselves will separate and the result is consistently sized pieces with minimal waste.
But Chef Mohr’s method is taught as gospel in the culinary schools, and Gabriel’s horn must blow before they’d consider a change from “the right way”.
Nice demonstration! To the “comment “ re: waste. So what, onions are cheap and plentiful. Dicing properly utilized maximum usage anyway. Further more, I thought he efficiently diced the demonstrated half anyway!