How to Dice an Onion
Dice an onion into even pieces in under a minute, with the root end doing the work of holding it together.
The Root End Is Your Handle
Most people cut the root off first because it looks like trash. Then the layers slide apart, the onion rolls, and you end up chasing slippery half-moons around the board with a sharp knife.
Leave the root on until the very last cut. It holds every layer together like a staple, so one onion becomes one stack you cut twice — lengthwise, then crosswise — instead of a pile of loose petals.
Cut Off Only The Top
Trim the stem end flat so the onion sits still, and leave the hairy root end fully intact until you have finished dicing.
Flat Side Down Always
Halve the onion through the root, then set each half cut side down — a flat face means it cannot roll under your knife.
Spacing Sets The Dice
Your cuts should be as far apart as you want the pieces: quarter inch cuts give a quarter inch dice, and small dice means tighter cuts both directions.
Skip The Horizontal Cut
Onions are already built in layers, so the sideways cut toward your hand adds risk and no evenness — vertical and crosswise is enough.
The method
- 1
Trim and halve
Slice about half an inch off the stem end, the pointy top. Stand the onion on that flat spot and cut straight down through the root, splitting it in two.
- 2
Peel and settle
Pull off the papery skin and the first tough layer if it is dried out. Lay each half cut side down so it sits flat and steady.
- 3
Cut lengthwise
Point the root away from you. Make parallel cuts from the top toward the root, stopping just short so the root still holds everything together.
- 4
Cut crosswise
Turn the half so the root is off to the side. Slice across your first cuts, and the dice falls away on its own.
- 5
Finish at the root
Keep going until you reach the root, then set that last chunk aside. Rock the knife through any pieces that came out too big.
Show what you know
Three quick questions. See if your onion habits hold up.
Question 1 of 3
Your onion halves keep rolling and the layers slide apart as you cut. What went wrong?
Put it to work
A fine, even dice is what keeps this creamy dip smooth and scoopable — ten minutes of knife work and you're done.
★ appetizer
appetizerBlooming onion dip
A creamy and flavorful onion dip perfect for parties and gatherings.
Lauren WilliamsIngredients
- 1 medium, finely chopped onion
- 18 ounces, softened cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup, grated Parmesan cheese
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons Worcestershire sauce
- for topping crispy fried onions
Instructions
- 1In a mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth.
- 2Add the grated Parmesan cheese, finely chopped onion, paprika, garlic powder, dried oregano, black pepper, cayenne pepper, and Worcestershire sauce. Mix well until all ingredients are thoroughly combined.
- 3Transfer the mixture to a serving dish and top with crispy fried onions.
- 4Refrigerate for at least 1 hour before serving to allow flavors to meld.
P.S. Pepper keeps the recipe, the timings and your own notes in one place — so the next time you cook it, you're not starting from a search box.
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