I hate dicing onions. I don’t know if it’s because my eyes are crazy sensitive or if it’s because I wear glasses (or both!) but within 10 seconds of my first onion cut, the waterworks start. On TV, they always make it look like it’s just regular ole crying when you cut an onion, but regular crying doesn’t hurt. And man, does onion crying ever hurt. Ow. Ow. Ow. Even when I’m wearing my classy onion goggles, I still have issues.
The unfortunate thing about my onion issues (well, other than the searing, burning pain) is that onion is pretty much the most amazing flavor ever. I love onions. I use them as a base flavor in just about everything I make! I guess it’s the whole “every rose has it’s thorn” thing. To get that delicious, onion-y flavor, I have to sacrifice my comfort and tears.
Because I refuse to give up on onions, I’ve perfected my version of a speed-y dice. I chop up at least 4-5 onions a week, and this method really helps keep my tears to a minimum. I’m sure this isn’t the professional way to do it, but it’s my way, and it works! I make sure to use the natural layered structure of the onion to my advantage, which saves me a set of cuts. Here we go!
We’re going to work one half of the onion at a time. Using a sharp knife and steady grip, slice the onion in half from the root to the stalk.
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I trim off the stalk ends of each half, and then peel off the top layer of the onion and toss it into the compost tin.
You should now have two, peeled onion halves with the roots still in tact.
Place one of the onion halves on a cutting board, and while holding the root end with curled fingers, make large cuts from the root end to the (formerly) stalk end. Don’t cut all the way through the root, we want to leave the onion attached. I usually start cutting in the middle, and then cut down each side.
Depending on the size of the dice you want, you can make these cuts big or small.
Rotate the onion half around, hold the root end with curled fingers (I actually tend to ram my nails into the root end for extra security) and then make small perpendicular cuts along the wide part of the onion.
As you slice, onion pieces should fall off into a pretty pile. Slice all the way to the root, then discard the root. Repeat steps three and four with the second half of the onion.
Some onion layers don’t like to separate, so I tend to just run my knife through the pile once or twice to make sure there aren’t any big chunks. It isn’t a necessary step, because the layers will separate once you’re cooking with them, but if you’re using the onion raw, it doesn’t hurt to give them one final run through with the knife.
And, you’re done!
Do onions make you cry?
How To Dice An Onion Like A Chef
The mastermind behind shows like Hell’s Kitchen and Master Chef, Gordon Ramsay is a legend in the kitchen. In this video, he shows you how a top chef quickly cuts an onion and saves stacks of time in the process. Click play above to watch ^
How To Dice An Onion Like A Chef
Dicing an onion like a Pro isn’t all that difficult. You might not be able to do it as speedily as the Chefs on the cooking shows, but this method from Primer Magazine will definitely result in the best texture and flavor from your slices. Here’s how to do it.
1. Slice off the top of the onion.
2. Cut in half lengthwise and remove peel.
3. Slice onion halves lengthwise again, leaving the root intact so your slices hold together.
4. Make 1-2 horizontal cuts.
5. Cut the onion from top to the bottom. When you get close to the root, push the onion half lightly on its face and cut the rest.
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Did you know there are many different kinds of onions? Nature’s salt comes in a whole lot of flavors, shapes and sizes. They can all be used in different ways to add a delicious twist to dinner. The guide above from SheKnows shows you how to use 21 different versions.
Although you may not think of leeks and shallots as ‘onions’, they are part of the same family of flowering plants as onions. They are called the Genus Allium. Garlic, chives, and scallions are also part of the same group, whose name is actually Latin for garlic.
Want more? Why not check out Gordon Ramsay’s 5 Top Kitchen Hacks. You can check them out here.