Dice an Onion
Trim, peel, halve, and cut the onion in a controlled pattern to make small, even pieces.
Tools
- Sharp chef's knife or paring knife
- Cutting board
Materials
- Onion
Safety
- Use a sharp knife; dull knives slip more easily.
- Keep the cutting board stable and dry while cutting.
- Curl your fingertips under and keep them away from the blade.
- Cut slowly and stop if the onion or board shifts.
- Clean the knife and board after use.
Steps
Step 1: Prepare the onion and workspace
- Wash the onion if needed to remove dirt from the outside.
- Place a cutting board on a stable surface.
- Set out a sharp knife.
Check: The board is not sliding. · The onion is clean and dry enough to hold securely.
Step 2: Trim the ends
- Cut off the stem end of the onion.
- Cut off the root end, or trim only a small amount if you want the layers to stay together more easily.
Check: Both ends are flat. · You have a stable surface for the next cut.
Step 3: Peel and halve the onion
- Stand the onion on a flat end and cut it in half from top to bottom.
- Remove the papery skin and any tough outer layer from each half.
Check: Both halves are peeled. · Each half sits flat-side down securely on the board.
Step 4: Make lengthwise cuts
- Place one onion half flat-side down.
- Make several vertical cuts from top toward the root end, spacing them to match the size of dice you want.
- Do not cut all the way through the root end if you left it attached.
Check: The cuts are mostly even. · The onion half is still holding together.
Step 5: Make horizontal cuts
- Hold the onion half steady.
- Carefully make 1 to 3 horizontal cuts parallel to the board, depending on the onion size and desired dice.
Check: The knife is moving parallel to the board in a controlled way. · The onion is still intact enough to slice cleanly.
Step 6: Cross-cut to dice
- Slice across the onion from front to back.
- As you cut, small diced pieces will fall away.
- Stop when you reach the root end and discard it.
Check: The pieces are close to your desired size. · No large uncut sections remain.
Step 7: Repeat and clean up
- Repeat the same cuts with the second onion half.
- Gather the diced onion for cooking or storage.
- Clean the knife and cutting board.
Check: Both halves are diced. · The work area is clean and safe.
