How to Dice Onions?

How to Dice Onions?
How to Dice Onions?

 Large, three-quarter-inch-plus dice are used to flavor soups and stocks and will typically be strained out and discarded after their flavor has been extracted through simmering. Large dice can also be used for skewering and grilling, or occasionally for stir-fries or dishes in which they will be further chopped or blended after cooking. Medium (half-inch) dice are commonly used for hearty stews, soups, braises, or sauces, while small (quarter-inch) dice are used in smoother, more refined sauces, stews, curries, or braises; in meat recipes, like meatballs or meatloaf; and in raw preparations, like salsas and some salads. When cooked for a long time, they'll melt into a sauce.

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Dice smaller than that are called brunoise and are not commonly used in home-cooked dishes. You might see them in fancy restaurant dishes, like beef tartare or some pâtés.

Step 1: Trim the Stem End

Hold the onion steady with your non-knife hand, and trim off the stem end by about a half inch.

Step 2: Slice in Half

Lay the onion flat on its cut surface and slice it in half, using your non-knife hand to hold it steady.

Step 3: Peel Off the Outer Layer

Peel off the remaining skin. The first pale layer underneath the skin can often be dry and tough, so it's a good idea to remove the outermost layer as well to reveal the more tender flesh underneath.

Step 4: Cut Along the Z-Axis

Lay the onion flat, and make a series of horizontal slices, holding the top of the onion steady with the tips of your fingers. Slice nearly all the way through, but keep the root end intact so that the layers remain connected.

Keeping the onion close to the edge of the board in order to give your knife hand clearance will facilitate this process. (Whether you make these cuts or the cuts in step 5 first is a matter of personal preference. Do what feels most comfortable to you.)

Step 5: Cut Along the Y-Axis

Make a series of vertical cuts with the same spacing as your horizontal cuts, again keeping the root end intact. To hold the onion, curl back the tips of the fingers on your non-knife hand, keeping your thumb behind them in order to prevent accidentally cutting your fingertips or thumb. Hold the knife blade directly against your knuckles to guide your strokes.

Step 6: Cut Along the X-Axis

Finally, dice the onion by making a series of vertical cuts perpendicular to the ones you just made, again using the knuckles of your non-knife hand as a guide for the blade. As you get toward the root end, you can rotate the onion 90 degrees forward, so that the most stable side is facing down, and continue slicing until just the root remains.

Step 7: Transferring Dice

Do not use your knife blade to pick up chopped vegetables—rubbing it against the cutting board will quickly dull its edge. Instead, use a bench scraper, which is custom-designed for the task.

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August 02, 2017 at 10:06AM
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August 02, 2017 at 10:06AM