Finely dice an onion

Finely dice an onion

The method that prevents tears and yields perfect dice

The technique

Cut the onion in half through the root end, but leave the root attached: it holds the layers together. Place the half flat side down, make horizontal cuts without cutting all the way through, then make vertical cuts. Finally, slice crosswise: the even dice will fall away perfectly.

When to use it

For any sauce, soup, or stew base that begins by sweating an onion. It is also ideal for a raw garnish in a salad or vinaigrette, as it is finer and more delicate on the palate than a whole slice.

The pitfalls

1. Cutting the root off first: the layers separate and slip everywhere
2. Spacing horizontal cuts too far apart yields excessively large dice
3. A dull knife crushes the onion and releases more of the compounds that sting your eyes

The indicator

A medium onion yields about 200 g of fine, even dice. A sharp knife and swift technique limit tears: the less the onion is bruised, the fewer irritating vapors it releases.