Onions are made of slippery layers that can be tricky to keep together, which can end up quite messy. So we gathered a few steps for dicing an onion that will help you get those onion cubes tidy.
Prepare
Before we start chopping we have to prepare the tools and the onion. Work on a clean surface with a sharp knife; this will help get the onion ready faster and with less sting to the eyes. Hold the onion with the roots to one side and the “crown” to the other side and chop the crown off so that there is a flat top.
Place the onion on its newly created flat side and cut it in half. Remove the dry peels but do not cut or pull off the roots.
Start Slicing
Hold a half flat-side down and start with the tip of the knife near the root. Cut the slices like a fan, with the root side staying connected. Then hold the knife in parallel to the surface and cut the onion in half.
Get It Done
Start chopping across the slices, flat-side down, root on the one side, slicing hand on the other. Work your way into the root and discard it once the rest is diced.
