How to dice an onion so that you consistently and easily get uniform pieces. Based on a technique I learned at the CIA.

1. How To Dice An Onion
Barbara McNeely
Mariposa Naturals - Where Cooking Is Fun!

2. There are many ways to dice an onion. I learned
this technique at a Boot Camp I took at the
Culinary Institute.
I like it because it yields even pieces every time.
Even pieces look nice in a dish.
And, they will cook to the same doneness.
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Give it a try and see what you think.

3. Pull out those hairs or they’ll wind up in your food!

4. You can pitch these hairs!

5. Ready to start. We’ll cut the top (non-root) end
off and then cut it in half.

6. Now you see it cut through the root end. We’ll leave that
root on throughout - it will hold our onion together.

7. Use your paring knife to remove the outer peel.

8. With the half-onion flat on your board, make horizontal
slices about 1/4” apart. Stop just before the root.
Notice the finger placement - it is important for keeping
your fingers safe!

9. Continue with your 1/4 inch slices.

10. By the way, this technique works for other sizes. So if
you wanted 1/8” diced pieces, simply make all your cuts
1/8”.

11. Now make vertical cuts that are 1/4” apart across the
onion. Again, don’t cut through the root end of your
onion.

12. If you always have your nails facing the knife, as in this
picture, you’re much less likely to cut yourself.

13. Keep cutting!

14. Now you’ll want to make crosswise cuts. This is where
you’ll have your nice, even pieces begin to fall off.

15. Keep cutting.

16. When you get to the end, you’ll have that bit of root end
that you can pitch.

17. Voilá!

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