You'll need
3- Sharp chef's knife
- Cutting board
- Damp clothunder the board so it can't slide
Steps
5- 01
Cut the onion in half from tip to root, straight through the root.
- 02
Trim the tip, peel off the skin, and lay each half flat side down. Keep the root on: it holds everything together.
- 03
Make 1–2 horizontal cuts from the tip towards the root, parallel to the board. Stop about 1 cm before the root.
- 04
Make vertical cuts from tip towards the root, about 5 mm apart, again stopping short of the root.
- 05
Now slice across those cuts. The onion falls into even dice. Stop when you reach the root and discard it.
tips
- →Claw grip: curl your fingertips under and let the knife rest against your knuckles.
- →Fewer tears: chill the onion in the fridge for 10 minutes and use a sharp knife. Crushing cells releases more of the irritant.
- →Closer cuts = finer dice. 3 mm for salsa, 1 cm for stews.
