AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

How To Dice An Onion As Perfectly As The Professionals

Share on:

Here is the best way to get nicely chopped onion bits called “diced onion”:

1) With a really sharp knife, cut the onion in half “Pole to pole” slicing through the stem and root. Chop off the stem end but leave the root end on to hold it together. There will be fewer tears with a sharp knife. If you cry easily when cutting onions, swim goggles will look goofy but put an end to the tears! Peel the dried outer layer off. You can save it for throwing in the pot with meat trimmings for making stock. Sometimes there is a slipperiy membrane between layers, and if this doesn’t come off with the outer layer, get rid of it so your hand doesn’t slip while chopping.

peeling the outer skin off the onion

2) Place the sliced center on a cutting board with the stem end towards your palm. Hold the knife on its side and slide the knife through it parallel to the board almost to the root but not through it. Do it again and again, making even slices. Now cut downward from top to the board making slices about the same thickness.

slicing the onion horizontally to cut height wise slices

3) Working your way in from the sides, make nice even slices all the way to, but not through the root.

slicing downward on the onion

4) Slice downward from the flat end creating nice even dices. Hold the onion in place with your fingernails, but curl your fingers inward so they are never in danger of being cut.

dicing the onion

5) Work your way back until you get to the stub attached to the root.

Chopping Onions

6) When you get near the root, you’ll have a stub of unchopped onion. Remove the root, and dice up that last slice.

Chopping stub of the onion

7) Voila: Perfectly even diced onion bits. Here’s a good tutorial on knife skills with links to more references.

diced onions

Related articles

Published On: 5/23/2015 Last Modified: 12/29/2021

Share on:
  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


Amp Up Your Outdoor Cooking Game By Joining The Pitmaster Club

AmazingRibs.com Pitmaster Club
Now the largest membership-based BBQ and grilling community in the world, the Pitmaster Club is sure to step up your outdoor cooking game. Experience the countless benefits — from monthly giveaways, to free products, to exclusive content, and more– by signing up for a 30-day free trial below! Get a free 30-day trial here.


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!