To dice an onion, all you’ll need is an eight or ten-inch chef’s knife and a clean cutting board and of course, an onion.
Get to know your onion. The root end has a bumpy disc of small fibers. The stem ends out more to a point. To keep the onion from falling apart while we’re working on it, we’re going to leave the root end mostly intact. Throughout this demo, we remind you to use proper knife technique. With your blade flushed against your guide fingers, grip the onion using the claw position. Start at the root end and trim off the fibers but leave the rest of the root intact.
Flip the onion around and remove the stem end. Trim off just enough to give yourself a nice flat surface. Notice that only the fibers of the root have been removed. The rest of the root end will hold the onion together until it’s diced. Stand the onion on end and cut it in half from pole to pole. Notice the position of the guide hand. By the way, a haps knife will cut more cleanly through the onion releasing fewer of the vapors which cause your eyes to tear up.
Remove the outer skin. To do this, pinch a corner of the skin between the knife blade and your thumb. Peel back the skin and pull it away. Pinch and pull. Pinch and pull. Use your blade to get under any pieces of skin the remained stuck against the onion. Make it your habit to work as cleanly as possible. Remove al unwanted scraps before they get in your way.
Dicing is a three-step process. First, place an onion half on the board cut side down. Keep the stem end toward you and the root end away from you. Remember, never let your knife wobble from side to side. Keep the blade perfectly straight with your knife hand making a rotating circular motion as it cuts. Use the claw position to guide your knife and make a series of vertical cuts. Remember, don’t cut through the root end, instead, take the cut about 80% of the way back. As you cut, drag your guide fingers slowly and steadily backward across the onion. Your guide fingers will guide the blade. Be sure to space the cuts evenly. Narrower cuts will produce smaller dice.
Next, rotate the stem end of the onion one quarter turn toward you r knife blade. With your guide hand on top, make a horizontal cut. Again, remember to leave the root end intact. For smaller dice or for larger onions, you cam make up to five horizontal cuts. To finish up, place your guide hand back on top of the onion in the claw position. Cut straight across the front of the onion. Again, keep the blade flush against your guide fingers as you cut and the onion dice will fall easily onto your cutting board.
Take the last bit of the root and make a rough chop or save it to flavor stocks or sauces. It’s that simple.
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