Knowing how to properly dice an onion is important. It’s important because it mean even cooking once it gets to the pot. A hacher, or rough chop, just doesn’t allow even cooking and you end up with some pieces too dark or burned, some pieces undercooked or too raw, and some pieces just the way you wanted them. And that’s no good! If you’re a rough chopper, give this technique a go. I think you’ll be pleased with the result.
Here’s how to start:
Cut off the non-root end of the onion.
Now stand it up on the flat part that you’ve created so it’s not rolling around all over the place. This is good to do when cutting anything round or unstable. Make yourself a base to work from.
Then slice straight down through the center of the attached side. Note the ‘claw’ hand that’s holding the onion. Always keep you fingers behind your knuckles.
Peel off the skin and lay the onion down. Then make a couple, or more, cuts parallel to the cutting board, depending on the size of dice you’re looking for. The more cuts, the smaller your dice will be. I’m only making 2 cuts so I eyeball 1/3rd for the first, then another 3rd for the second.
Now turn the onion and cut straight down into the cutting board.
Keep going all the way across the onion, with the grain, spacing the cuts evenly.
Turn the onion again and cut perpendicular to the cuts you just made. Again, try to use the same spacing each time.
Keep going, working your way to the connected end of the onion, remembering to keep your hand in the ‘claw’ position.
And voila! Diced onion. Simple as that!
And since everything starts with an onion, you’re ready to go! (Kinda pretty, no?)