I know, I know. You’re likely thinking, “I already know how to cut an onion!” And while you may be right, what you might not realize is that the method that most of us use to cut an onion leaves our diced pieces in uneven sizes and shapes. This will affect cook time, texture and even flavor. So maybe we should call this “How to dice an onion” instead. Better? Excellent.
Unfortunately, I’m not here to explain to you the miracle that will prevent the tears from shedding during your next onion-cutting mission (though there are many tips and tricks to avoid the tears). What I am here to do is make your life a whole lot easier with a different technique. What many of us call “dicing” is really just chopping the large onion chunks into smaller bits and calling it a day. At long last, you will happily know just what your recipe means when it says “diced”. Uniformity is incredibly important to get an even cook time resulting in an all around better flavor.
Remember that old habits can die hard. You may find that the first few times you try this technique it will slow you down a tiny bit. Don’t give into your old ways! The good news is that before you know it, this method will become second nature and you will have beautifully diced onions prepared in no time. Patience is key. All you’ll need is a sharp knife and cutting board.
Ready? Let’s get started!
Ready to put your master dicing skills to work? Check out all of the great recipes at the Nutiva Kitchen.
So what did you think? Was this technique difficult or easy for you? Did you get nice, uniform pieces? What kitchen basics are you interested in learning? Let us know in the comments.