How To Cut An Onion (7 Ways!)
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If there’s one ingredient that shows up in almost every savory recipe, it’s an onion. From soups and chilis to sheet pan dinners and breakfast scrambles, knowing how to cut an onion properly can completely change the texture, flavor, and overall success of your dish.
In this post, I’m breaking down 7 different ways to cut an onion, from thin slices for caramelizing to a fine mince that melts right into sauces. Whether you’re meal prepping for the week or throwing together a quick weeknight dinner, mastering these simple cuts will make you faster, more confident, and way more efficient in the kitchen.
And don’t worry, I’m also covering how to cut an onion without crying, how to get rid of that lingering onion smell, and all the little tips that make the process easier (and less intimidating). So let’s grab a sharp knife and get chopping! 🧅✨
Table Talk with Tawnie
Recently my friend told me “every time I cut an onion, I feel like I have to watch a video on the best way to cut an onion…and I always cut the onion differently every time and I want to just learn the right way to do it!” So I spent time figuring out easy ways to show you all not only how to dice an onion like a chef, but an easy option as well, along with other common ways to slice and cut an onion. I hope this post helps…let me know down in the comments below how you cut your onions most often! (It’s small dice, for me!)
Types of Onions
- Yellow onions: Yellow onions are the best all-purpose onions. They have a balanced flavor, as they are slightly sharp when raw but sweet and deeply savory when cooked. As they caramelize, they develop a rich, complex flavor that builds the base of so many dishes.
Best for: Soups and stews, chili, sautéing and roasting, caramelized onions, casseroles and skillet meals
- White onions: White onions have a sharper, more straightforward onion flavor compared to yellow onions. They’re crisp, clean-tasting, and slightly less sweet, which makes them great when you want that classic, punchy onion bite.
Best for: Tacos and burritos, fresh salsa and pico de gallo, guacamole, stir-fries, fajitas, or raw toppings for bowls and salads
- Red onions: Red onions have a sharper bite and a beautiful purple color. They’re crisp and slightly sweet, which makes them ideal when you want texture and color without long cooking. Red onions are ideal for raw or lightly cooked dishes.
Best for: Salads, tacos and bowls, sandwiches and burgers, quick pickled onions, or salsas
Dice (Culinary “Chef” Way)
- Trim the stem, keep the root intact: Trim the stem end first. The root end holds the layers together, so the onion doesn’t fall apart as you cut. Don’t cut the root off, only the stem.
- Halve the onion through the root: Cut the onion in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.
- Horizontal cuts first: Stabilize the onion by putting it cut-side down on the cutting board and hold the top of the onion steady with your fingertips. Make several horizontal cuts toward the root (slicing nearly all the way through but not quite all the way through to keep the root intact so the onion doesn’t fall apart as you dice).
- Vertical cuts toward the root: then make parallel vertical cuts all the way toward the root but not through it.
- Slice across the cuts: Cut downward, creating perfectly uniform diced pieces. You’ll be dicing the onion by making a series of vertical cuts perpendicular to the ones you just made.
Sizing: Slice the onion in whatever thickness you desire (small, medium, or large) for what you’re using the onion for.
This is great for: Small diced onions are ideal for garnishing tacos, using for soups, sauteing, and casseroles. Use medium-sized diced onions in stir fry or chili. And lastly, use the large dice size for skewers, hearty stews, or kebabs!
Dice (Easier Option In My Opinion)
- Trim both ends off the onion: Cut off the stem end and the root end.
- Halve the onion: Cut the onion in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.
- Lay a half flat-side down: Put the cut side on the cutting board so it’s stable.
- Make slices one direction (but not all the way through): Slice the onion into strips, spacing your cuts based on how big you want the dice. Don’t slice all the way through the onion. See photos for reference.
- Turn 90 degrees and chop across: turn and cut crosswise to create diced pieces.
- Chop any big pieces again: If you see larger chunks, give them a quick rough chop to even them out.
- Repeat with the other half if using.
Slice (Half-Moons)
- Trim both ends off the onion: Cut off the stem end and the root end. I feel that cutting away the root end makes it a bit easier to cut very thin, very neat slices for half moons.
- Halve the onion through the root: Cut the onion in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.
- Lay a half flat-side down: Put the cut side on the cutting board so it’s stable.
- Slice across the onion: (from one side to the other) in even slices. You are cutting across the grain (across the rings).
This is great for: Half-moon slices are ideal for fajitas or layering onto your favorite sandwich or burger!
Julienned (Thin Strips)
- Trim both ends off the onion: Cut off the stem end and the root end. I feel that cutting away the root end makes it a bit easier to cut very thin, very neat slices for half moons.
- Slice the onion in half: Stand the onion on one of the cut sides and slice it in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.
- Julienne cuts: Turn the onion so that you’ll be slicing along the lines of longitude, from top end to root end (pole to pole). When you reach the middle of the onion, stop and tip it over: This makes it easier to slice the other half of the onion without holding your knife at an awkward angle and then continue making thin, long, elegant cuts.
This is great for: These thin strips (julienned) onions are great for caramelizing, tossing into salads, or pickling.
Minced
- Start with small dice: Start with small dice (see instructions above on small dice)
- Chop finer: Rock knife back and forth to chop finer, you want to keep chopping until pieces are very small but not wet or mashed.
- Pro tip to reduce crying: Chill the onion for 10-15 minutes beforehand, soak it in ice-cold water, or use a sharp knife. (Or my most recent favorite hack, wear your eye contacts if you are a contact wearer!)
This is great for: I like to used minced onion when blending into salad dressings or sauces.
Wedges
- Trim both ends and cut in half: Slice off the root and stem ends, then cut in half.
- Lay half flat-side down and slice across: Lay the onion half cut-side down on the cutting board and make about 3 to 4 slices across.
- Slice perpendicular: Make one slice going perpendicular to those first 3 to 4 slices to give you some nice wedges to work with.
- Repeat: Repeat with the other half if using.
This is great for: Use these thick-cut onion wedges when roasting, grilling, or adding to your favorite sheet pan meals like my Sheet Pan Chicken and Veggies.
Rings
- Slice and peel: Slice off about half an inch from the top and the bottom of the onion and peel.
- Create a flat base: Cut a small sliver off one side to create a flat base. Turn this flat side down, facing the board.
- Hold onion down: Use “the claw” to hold the onion in place on the cutting board, or the counter (if you hate your landlord).
- Slice crosswise: Slice crosswise into circles from one cut end to the other (the same direction you cut the stem and room off)
- Choose thickness: Choose your desired thickness, and start slicing carefully, all the way back until you have a bunch of slices.
- Separate layers: Once everything is sliced, use your hands to separate out the layers of the onion slices into rings
This is great for: Onion rings are great for…onion rings (duhh!) You can also use rings for pickling if you want them to be easier to grab out of the jar!
Grating Onions: (You’ll Need A Box Grater For This Step)
- Trim the stem, keep the root intact: Trim the stem end first. The root end holds the layers together, so the onion doesn’t fall apart as you cut. Don’t cut the root off, only the stem.
- Halve the onion through the root: Cut the onion in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.3. Grate: place the onion against the large holes of the box grater and shred back and fourth. You can hold on to the root end of the onion, just be careful of your fingertips. You’ll have a watery-paste like texture of onion that’s great for adding into meatballs or meatloaf!
This is great for: Use grated onions when making meatballs or meatloaf (or anytime you want them to melt seamlessly into your dish!)
FAQs
How do I get onion smell off my cutting board?
1. Scrub with baking soda + lemon juice. Sprinkle baking soda over the board, squeeze fresh lemon juice on top, scrub, then rinse.
2. White vinegar rinse. Spray or wipe with vinegar and let sit for 5–10 minutes before washing.
3. Salt + lemon scrub. Great for wooden boards — the salt gently exfoliates while the lemon neutralizes odors.
For plastic boards, running them through the dishwasher (if dishwasher-safe) also helps remove odors.
How do I get onion smell off my hands?
1. Rub your hands on stainless steel (like your sink faucet) under cold running water. (The stainless steel trick sounds strange, but it works surprisingly well!)
2. Wash with lemon juice or baking soda before soap.
How do I cut an onion without crying?
Onions release a gas when cut that can irritate your eyes. Here are a few tricks that actually help:
1. Use a very sharp knife: A dull knife crushes the onion and releases more of the irritating compounds.
2. Chill the onion first: Pop it in the fridge for 30–60 minutes before cutting to slow down the reaction.
3. Cut near ventilation: Turn on your stove hood fan or stand near an open window.
4. Leave the root end intact until the end: Most of the compounds are concentrated near the root.
If you’re cutting a lot at once (hello, meal prep days!), a fan blowing the fumes away from your face makes a big difference.
Do I need to wash an onion before cutting?
You don’t need to wash the inside, but it’s smart to rinse the outside of the onion before peeling to remove any dirt from the skin that could transfer to your knife or board.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
How To Cut An Onion (7 Ways)
Ingredients
- White, yellow, or red onions
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Dice (Culinary “Chef” Way)
- Trim the stem, keep the root intact: Trim the stem end first. The root end holds the layers together, so the onion doesn’t fall apart as you cut. Don’t cut the root off, only the stem.
- Halve the onion through the root: Cut the onion in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.
- Horizontal cuts first: Stabilize the onion by putting it cut-side down on the cutting board and hold the top of the onion steady with your fingertips. Make several horizontal cuts toward the root (slicing nearly all the way through but not quite all the way through to keep the root intact so the onion doesn’t fall apart as you dice).
- Vertical cuts toward the root: Then make parallel vertical cuts all the way toward the root but not through it.
- Slice across the cuts: Cut downward, creating perfectly uniform diced pieces. You’ll be dicing the onion by making a series of vertical cuts perpendicular to the ones you just made.
- Sizing: Slice the onion in whatever thickness you desire (small, medium, or large) for what you’re using the onion for.
Dice (Easier Option In My Opinion)
- Trim both ends off the onion: Cut off the stem end and the root end.
- Halve the onion: Cut the onion in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.
- Lay a half flat-side down: Put the cut side on the cutting board so it’s stable.
- Make slices one direction: Slice the onion into strips going against the grain of the natural lines of the onion and be sure not to slice all the way through; space your cuts based on how big you want the dice.
- Turn 90 degrees and chop across: turn and cut crosswise to create diced pieces.
- Chop any big pieces again: If you see larger chunks, give them a quick rough chop to even them out.
- Repeat with the other half if using.
Slice (Half-Moons)
- Trim both ends off the onion: Cut off the stem end and the root end. I feel that cutting away the root end makes it a bit easier to cut very thin, very neat slices for half moons.
- Halve the onion through the root: Cut the onion in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.
- Lay a half flat-side down: Put the cut side on the cutting board so it’s stable.
- Slice across the onion: (from one side to the other) in even slices. You are cutting across the grain (across the rings).
Julienned (Thin Strips)
- Trim both ends off the onion: Cut off the stem end and the root end. I feel that cutting away the root end makes it a bit easier to cut very thin, very neat slices for half moons.
- Slice the onion in half: Stand the onion on one of the cut sides and slice it in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.
- Julienne cuts: Turn the onion so that you'll be slicing along the lines of longitude, from top end to root end (pole to pole). When you reach the middle of the onion, stop and tip it over: This makes it easier to slice the other half of the onion without holding your knife at an awkward angle and then continue making thin, long, elegant cuts.
Minced
- Start with small dice: Start with small dice (see instructions above on small dice)
- Chop finer: Rock knife back and forth to chop finer, you want to keep chopping until pieces are very small but not wet or mashed.
- Pro tip to reduce crying: Chill the onion for 10-15 minutes beforehand, soak it in ice cold water, or use a sharp knife.
Wedges
- Trim both ends and cut in half: Slice off the root and stem ends, then cut in half.
- Lay half flat-side down and slice across: Lay the onion half cut-side down on the cutting board and make about 3 to 4 slices across.
- Slice perpendicular: Make one slice going perpendicular to those first 3 to 4 slices to give you some nice wedges to work with.
- Repeat: Repeat with the other half if using.
Rings
- Slice and peel: Slice off about half an inch from the top and the bottom of the onion and peel.
- Create a flat base: Cut a small sliver off one side to create a flat base. Turn this flat side down facing the board.
- Hold onion down: Use “the claw” to hold the onion in place on the cutting board, or the counter (if you hate your landlord).
- Slice crosswise: Slice crosswise into circles from one cut end to the other (the same direction you cut the stem and room off)
- Choose thickness: Choose your desired thickness, and start slicing carefully, all the way back until you have a bunch of slices.
- Separate layers: Once everything is slices, use your hands to separate out the layers of the onion slices into rings
Grating onions: (you’ll need a box grater for this step)
- Trim the stem, keep the root intact: Trim the stem end first. The root end holds the layers together, so the onion doesn’t fall apart as you cut. Don’t cut the root off, only the stem.
- Halve the onion through the root: Cut the onion in half and peel off the skin, any papery parts of the onion, and the first outer layer if it feels tough.
- Grate: place the onion against the large holes of the box grater and shred back and fourth. You can hold on to the root end of the onion, just be careful of your fingertips. You’ll have a watery-paste like texture of onion that’s great for adding into meatballs or meatloaf!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
