Dice an onion by slicing toward the root, then making horizontal cuts, then cross-cutting
Keep the root intact, make lengthwise cuts toward it, add horizontal cuts, then finish with up-and-down cross-cuts for an even dice with minimal waste.
With the onion held together, slice lengthwise toward the root as close as possible without cutting through it. Then make one or more horizontal cuts into the onion (blade parallel to the board) while keeping the onion compressed. Finally, rotate and cross-cut vertically to create a fine dice, leaving only the root behind.
The short version
- Cut toward the root but don’t sever it
- Add horizontal cuts for a finer dice
- Finish with vertical cross-cuts; only the root remains
What you need
- chef's knife
- cutting board
How to do it
- 1
Leave the root end attached and hold the onion steady with fingers on top.
The root keeps the layers together.
Watch this step - 2
Slice lengthwise toward the root with long strokes, getting as close to the root as possible without cutting through it.
Aim the knife toward the root for even segments.
Watch this step - 3
Push the onion back together to keep it compact.
Compressing it helps the next cuts stay aligned.
Watch this step - 4
Make a horizontal cut (or more than one) into the onion by inserting the knife partway and angling slightly down, keeping the onion held together.
Grip the onion firmly (like holding a tennis ball) so it doesn’t fan out.
Watch this step - 5
Turn and cross-cut with an up-and-down motion to dice, stopping at the root.
Discard only the root at the end for minimal waste.
Watch this step
What goes wrong
Cutting through the root early so the onion falls apart
Stop short of the root on all cuts
Skipping the horizontal cut and getting larger, uneven pieces
Add at least one horizontal cut before cross-cutting
Why it works
The root holds layers together so the grid of cuts stays aligned, producing an even dice and reducing waste.
Learn next
Make a one-pan meal by browning aromatics first, then simmering grains until the liquid is absorbed
Start by browning onion and garlic for flavor, then add the rest of the ingredients and simmer your grains in stock until the liquid is gone.
How to chiffonade mint by rolling it into a cigar and slicing
Stack mint leaves, roll them tightly into a cigar, then slice to get fine ribbons.
Add garlic near the end so it doesn’t burn
Sauté onions first, then add garlic later in the cooking so it doesn’t scorch.
Use the edge of the cutting board to keep your knife parallel when slicing chicken horizontally
Move the chicken toward the edge of the board so you can keep the knife flat and parallel for an even horizontal cut.