How to Dice Onion an Omelette

Dicing the layers of an onion can be tricky. The chef's style of dicing an onion makes the task easier by giving you more control over the onion and creating uniform pieces.

Instructions

Difficulty: Easy

1. Slice the onion in half lengthwise. Peel off the outer paper-like layer. Lay both onion halves face down on your cutting board.
2. Cut off the ends of both pieces, but leave the root end intact. The root will hold the onion together while you cut it. You will still need to hold the onion firmly in place.
3. Make cuts through the onion lengthwise up to but not through the root. Be sure to make clean thorough cuts all the way through the layers spaced about a 1/4-inch apart.
4. Turn your knife parallel to the cutting board and make several slices horizontally through the onion up to the root. These slices should be about 1/4-inch apart.
5. Dice the onion by making cuts through the onion perpendicular to the cutting board. This should make small squares of onion fall off. Cut the onion all the way up to the root; cut off the root and discard. Repeat on the other half.

Tips & Warnings

• Onions can be slippery. Be sure to hold the onion firmly in place while slicing with your knuckles, not your fingertips.
• Make clean cuts through the onion each time. This will release less juice and keep your onion pieces firm and flavorful. It will also make the onion less likely to make your eyes tear.