How to dice an onion into a brunoise (fine dice) while keeping it together
Use the onion root to hold layers together, make lengthwise cuts almost to the root, then slice crosswise with a pinch grip to create a fine, even brunoise.
Halve the onion, trim the top and just the root tip, peel as needed, then make several lengthwise cuts stopping short of the root so the onion stays intact. Switch to crosswise cuts to produce a small, fine dice. Use a pinch grip and curled fingers for control.
The short version
- Stop lengthwise cuts short of the root so the onion stays intact
- Use pinch grip + curled fingers for control and safety
- Uniform small dice = brunoise
What you need
- chef’s knifeUsed for all demonstrated cuts
How to do it
- 1
Cut the onion in half.
Keep the root end as intact as possible so it holds the layers together.
Watch this step - 2
Trim off the top; trim the root tip minimally.
Don’t remove the whole root or the onion will separate.
Watch this step - 3
Peel off 1–2 outer layers depending on freshness.
Watch this step - 4
Make several lengthwise cuts through the onion, stopping just short of the root.
These cuts create the grid for the dice while the root keeps it together.
Watch this step - 5
Hold the knife with a pinch grip and curl fingers under on the guiding hand.
Avoid placing a finger on top of the blade; use the pinch grip for control.
Watch this step - 6
Slice crosswise to create a fine dice (brunoise).
Rock the knife as you cut for smooth, even slices.
Watch this step
What goes wrong
Cutting off the root completely before dicing
Leave the root end attached until after you finish the dice.
Putting a finger on top of the blade for control
Use a pinch grip on the blade and handle instead.
Why it works
Leaving the root intact acts like a clamp so the onion doesn’t fall apart, which makes uniform dicing faster and safer.
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.