Chopping (or Dicing) an Onion
At a glance:
Chopping onions is a chore. Once you learn the technique, however, chopping onions becomes a quick task (less time to shed tears), and your chopped onion pieces will be of relatively uniform size and shape. They will have a neat, tidy appearance and will cook evenly.
1) With a large, sharp chef’s knife, cut off the stem end of the onion. With the cut, flat end on the cutting board, cut the onion in half lengthwise.
2) With a large, sharp chef’s knife, cut off the stem end of the onion. With the cut, flat end on the cutting board, cut the onion in half lengthwise.
3) Peel back and remove the dried-up outer leaves.
4) Place one half of the onion, large cut-side down, and make several horizontal cuts from one end of the onion almost to the other, but not all the way through the root end. How many cuts to be made will depend on the size of the onion and the desired size of the dice.
5) Now make several vertical cuts, pole to pole, cutting all the way through the onion, again leaving the root end intact.
6) Finally, turn the onion 90 degrees and slice across the lengthwise cuts, completing the dice.
Addtional Demo Comments
Leaving the base of the onion near the root end intact will help hold the onion’s layers together to make chopping easy.
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mosDemo Demos Vegetable Preperation Chopping (or Dicing) an Onion
mosDemo Demos Vegetable Preperation Chopping (or Dicing) an Onion