How to chop an onion finely while keeping the root intact
Leave the root on to hold the onion together, then slice toward the root and finish with controlled chopping for an even fine dice.
Keep the root end attached so the onion stays intact while you cut. Make long slices toward the root, then cut through using the knife’s weight and a guided knuckle grip. Finish with an up-and-down chopping motion, leaving only the root as waste.
The short version
- Leave the root on to keep the onion stable and reduce waste
- Use your knuckle as a guide for safer, consistent cuts
- Long strokes and the knife’s weight help you cut cleanly
What you need
- chef’s knifeUse the knife’s weight; long strokes help.
How to do it
- 1
Keep the onion root end on; don’t cut it off first.
Cutting off the root early makes the onion “bleed” and fall apart.
Watch this step - 2
Use a claw grip: three fingers on the food, with your knuckle guiding the blade.
Let the weight of the knife do the work; slice forward.
Watch this step - 3
With fingers on top of the onion, make long slices toward the root, getting as close to the root as possible without cutting through it.
Use a long stroke for control and speed.
Watch this step - 4
Push the onion back together, then make additional cuts by inserting the knife partway in and slightly tilting down to reach the base near the root.
Keep the onion held together like a tennis ball.
Watch this step - 5
Turn and finish with an up-and-down chopping motion to create a fine chop, leaving only the root behind.
Aim for minimal waste: just the root.
Watch this step
What goes wrong
Cutting off the root first
Leave the root attached until the end so the onion holds together.
Not using a knuckle/claw grip
Tuck fingertips and guide the blade with your knuckle for control.
Why it works
The root acts like a clamp that holds the onion layers together; removing it early makes the onion fall apart and release more irritating juices.
Put it to use
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