How to Dice an Onion
This is the most efficient way to dice an onion that I’ve ever seen. Efficiency when cutting an onion does a couple of things for you:
1) The faster you cut an onion the less time the gases have to volatilize and make you cry. 😥
2) Your onion pieces will all be the same size which means they will all cook evenly.
3) You look like a badass in the kitchen. 😎
So let’s start! This is how an onion grows in the ground. The stem end faces upward and the root end faces downward into the soil. We want to keep the root end on, that’s going to be our handle. If you’re not sure which end is the root end, it’s the one that looks like a scraggly, brown spider.
Next, with your onion sitting on the flat surface you just made, cut through the middle of the root, cutting the onion completely in half. Try and leave some root on either side of the onion.
Go ahead and peel off the top layers of the onion letting the onion tell you where it wants to be peeled. You’ll see here I took off an entire layer of the onion, not just the brown skin. That’s because life is too short to spend it fighting with an onion peel that flakes off in small, annoying bits.
Now this is the important part, start making vertical cuts down the onion but make sure you’re not cutting so high up that the pieces come loose from the stem.
When the onion gets wobbly and hard to cut, flop it over on (surprise!) its flat surface. And continue cutting until you have nothing left but the root.