What would we do without the beloved onion? Cooking would surely be sad without this beautiful, aromatic bulb. The noble onion, a 5,000 year-old allium vegetable, revered by cultures for centuries for its health benefits and value to society, is one vegetable we don’t want you to leave out of your daily cuisine. Our method is a short-cut, not the one we first learn in culinary school, but it works and will help you feel more confident and time efficient in your home kitchen to utilize onions on a regular basis.
An easy dice method:
- Cut a very small piece off of each end of the onion. Be careful not to cut off the root; that’s the hairy part on one end that rooted the onion in the ground and will hold the onion together when we cut it.
- Grab a bowl to work over. Using the tip of a small knife, start to peel the onion from one end to the other. We often make a very shallow cut from end to end to get the peeling started. Note: We don’t cut straight through the onion with the peel on as many people do. Onions grow in the ground, thus their peels often contain dirt. You don’t want to cut through a dirty peel and get that dirt on the knife you’ll then use to dice the onion.
- With the peel off, cut through the onion’s middle to create two equal halves.
- Work on one half at a time. Place the flat side down and the root end facing to the left.
- Find the natural grooves/lines that run from the root out and through the onion.
- Use a large, sharp knife to make cuts through these natural groves. Start close to the root end but do NOT cut through the root or your onion will fall apart. Start with the tip of the knife and come down through the onion, angling your knife as needed to follow the natural groove, and continue doing this through all the grooves.
- To finish, start cutting at the furthest end from the root, to make a dice shape. Keep cutting until you get close to the root. The smaller you make the cuts across the smaller your dice will be.
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