Dicing an onion
Beginner Knife skills
Dicing an onion is cutting an onion into small, even cubes using the root to hold the layers together.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Cut off the stem end, leave the root on, halve the onion through the root and peel it.
2Lay a half flat and make lengthwise slices toward the root, stopping about 1/4 inch short of it.
3Optionally make one or two horizontal cuts toward the root, keeping your palm flat on top.
4Slice across the cuts to release even cubes; toss the root end.
Why does it work?
The root holds the layers together while you cut, so the onion doesn't fall apart. A sharp knife crushes fewer cells, which releases less of the compound that stings your eyes.
What are the common mistakes?
- Cutting the root off first — the layers slide apart and the dice is messy.
- Slicing all the way through the root — same problem, the onion falls apart.
- Using a dull knife — more crushing, more tears.
Still stuck? Watch someone do it on YouTube.
More knife skills
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- DicingCutting into even cubes: small (¼ inch), medium (½ inch) or large (¾ inch).Beginner
- JulienneCutting into thin matchsticks.Intermediate
- ChiffonadeCutting leafy herbs or greens into thin ribbons.Beginner
- ZestingGrating just the colored outer skin of citrus.Beginner
- Holding a knife (the claw grip)A safe way to hold the knife and the food so your fingertips stay out of the blade's path.Beginner