How to chop an onion
Chopping an onion can often be the least fun part of making a stew or sauce, but it’s straightforward once you get the hang of it. Here’s a simple step-by-step guide to get your onions sizzling in virtually no time.
Method
Prepare the onion
Slice the onion in half vertically, from root to stem, so you have two halves. Slice off the top and the root end.
Peel of the skin
Place the onion cut side down on the board for stability. Peel off the skin, then cut away the papery outer layers to reveal the onion flesh inside.
Make horizontal cuts
Lay one half of the onion flat on the cutting board. Hold the onion firmly with your fingers tucked in so you don’t accidentally cut them (claw grip). Make 2–3 horizontal incisions through the onion (parallel to the board), without cutting through the root. This helps create evenly sized pieces.
Slice vertically
Now, slice vertically, making ½ cm incisions from the root end toward the top (again, not cutting through the root).
Chop into dice
Finally, turn the onion and slice across the incisions you made, creating diced pieces.
Keep chopping until you reach the root end, which you can discard.
Chef’s tip:
Chill the onion for a bit before cutting, or cut it under running water, to prevent the onion’s sulfuric compounds from burning your eyes. Use a sharp knife to avoid slipping and try to keep your fingers tucked in to protect them.
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