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Dicing onions - what do you do, and why?

Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Around the Kitchen Table
Forum Discription: A place to discuss general food talk, as well as general techniques for food preparation.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3501
Printed Date: 26 March 2026 at 21:49


Topic: Dicing onions - what do you do, and why?
Posted By: TasunkaWitko
Subject: Dicing onions - what do you do, and why?
Date Posted: 02 May 2013 at 08:55
When dicing onions, do you cut them vertically, or radially? And why?
 
These photos are not the best example, but here you go:
 
Vertically:
 
 
Radially:
 


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Replies:
Posted By: HistoricFoodie
Date Posted: 02 May 2013 at 10:28
Ron, it really depends on 1. your comfort level, and, 2. whether or not you care if the dice is more or less the same size.

The way most pros do it:

Slice the onion in half, the long way. Trim the blossom end, but leave the root end attached. Peel the halves.

With the flat down on your board, make one or two slices (depending on size of onion) from front to root, without cutting through the root end.
Then make a series of vertical cuts, front to back, again without cutting through the root.

Then, using the claw-grip technique, slice the onion.

Result: A dice of whatever size you want, with most of the pieces similar in size.

All of this is a lot less complex than it sounds, and only takes a few more seconds than if your were slicing the onions into half moons.

Posted By: MarkR
Date Posted: 02 May 2013 at 10:50
Originally posted by HistoricFoodie HistoricFoodie wrote:

Ron, it really depends on 1. your comfort level, and, 2. whether or not you care if the dice is more or less the same size.

The way most pros do it:

Slice the onion in half, the long way. Trim the blossom end, but leave the root end attached. Peel the halves.

With the flat down on your board, make one or two slices (depending on size of onion) from front to root, without cutting through the root end.
Then make a series of vertical cuts, front to back, again without cutting through the root.

Then, using the claw-grip technique, slice the onion.

Result: A dice of whatever size you want, with most of the pieces similar in size.

All of this is a lot less complex than it sounds, and only takes a few more seconds than if your were slicing the onions into half moons.


That's how they are teaching (taught) us in school, but that's another subject for another post.

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Mark R

Posted By: Margi Cintrano
Date Posted: 02 May 2013 at 11:07
Tas,
 
Lengthwise in half, as Brook stated ...
 
I was taught by my paternal Grandmom, and the courses I had taken over the years ... Good question for a Forum.
 
 
Margaux


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: pitrow
Date Posted: 02 May 2013 at 14:32
Originally posted by HistoricFoodie HistoricFoodie wrote:

Ron, it really depends on 1. your comfort level, and, 2. whether or not you care if the dice is more or less the same size.

The way most pros do it:

Slice the onion in half, the long way. Trim the blossom end, but leave the root end attached. Peel the halves.

With the flat down on your board, make one or two slices (depending on size of onion) from front to root, without cutting through the root end.
Then make a series of vertical cuts, front to back, again without cutting through the root.

Then, using the claw-grip technique, slice the onion.

Result: A dice of whatever size you want, with most of the pieces similar in size.

All of this is a lot less complex than it sounds, and only takes a few more seconds than if your were slicing the onions into half moons.


That's how I do it.


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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Posted By: gonefishin
Date Posted: 02 May 2013 at 17:57
    Tas, can you add another selection to your poll?

  •     Like Brook does it  (CHECK)


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Enjoy The Food!

Posted By: TasunkaWitko
Date Posted: 02 May 2013 at 18:36
hey, guys - appreciate the answers! my main question when i thought of the poll was whether you cut them vertically or radially. i didn't even think about the over-all method. i've tried the way with leaving on the root and never have much luck, but my knives aren't the best quality. i've got a couple of new, hopefully-better kitchen knives, so i'll give it a try!

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Posted By: HistoricFoodie
Date Posted: 02 May 2013 at 23:09
Ron, quality can be defined as "how well do they take an edge, and how long does it last." The point being, the knife should be sharp to begin with.

Some confusion, too, stems from the fact your subject says "dice," but you seem to actually be talking about slicing. So, which did you actually have in mind?

i've tried the way with leaving on the root and never have much luck,

Notice that I listed "comfort level" before anything else. With all knife work, that's the first, and most important, criteria. Assuming it is sharp, the knife should be an extension of your hand, not something you are fighting. In short, you use whatever technique works best for you.

And, did I mention, your knife has to be sharp?


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