How To Cut An Onion (7 Ways)
Learn how to cut an onion 7 different ways with step-by-step tips, plus practical tips like how to prevent tears and remove onion smell from hands and cutting boards.
Ingredients
- White, yellow, or red onions
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!
