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–+ servings
Diced onion on a cutting board next to a bowl of diced onion

How to Dice an Onion... The Easy Way!

Do you know how to dice an onion the easy way? This method for dicing an onion is faster and easier than the traditional way, and it'll make you a pro in the kitchen any time a recipe calls for diced onion.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Yield:8

Equipment

  • Cutting board
  • Sharp knife

Ingredients

  • 1 onion any type, any size

Instructions

  • Peel away paper layer of onion, then use sharp kitchen knife to cut away onion top (stem end) and bottom (root end).
    Slice the ends off the onion with a sharp knife
  • Place onion upright on cutting board, standing it on one of its now-flat ends. Slice onion into two equal halves, cutting down from top to bottom.
    Slice the onion in half from top to bottom
  • Peel away outer layer of onion halves.
    Peel away the outer layer of the onion halves
  • Lay peeled onion half flat-side down on cutting board with one curved edge facing you. Make vertical slices along onion, about ½-inch apart. Slices should only go to approximately ¾- to 1-inch from edge of onion furthest from you, to keep it attached.
    Make slices down onion
  • Rotate onion so one flat end is facing toward you, with attached end opposite your cutting hand. Following natural curve of onion, make angled cuts along onion's veins, roughly ½-inch apart. Cut completely through to center of onion, working your way around onion like a fan.
  • When you reach attached side of onion, make ½-inch wide slices in remaining piece of onion, positioning knife parallel to edge of onion.
    Slice attached side of onion into half inch wide strips
  • Rotate slices onto their sides and make cuts every ½-inch to dice remaining onion.
    Rotate slices and cut every half inch to dice remaining onion.
  • Repeat process with other half of onion until completely diced. Break apart any pieces with multiple layers. Refrigerate diced onion in airtight container or use immediately.
    Diced onion on a cutting board next to a bowl of diced onion and a sharp knife

Notes

  • Onion: This method works for any size, any type, and any number of onions.
  • Chopped vs. Diced vs. Minced: This method also works whether you need diced onions, chopped onions, or minced onions.  The difference is all in Step 4. You’ll want ½-inch wide slices for “diced” onion, but ¼-inch for "minced" or ¾-inch to 1-inch for “chopped".
  • Storage: Refrigerate any leftover diced onion in an airtight container up to 10 days.

Nutrition

Serving Size: 1serving out of 8 | Calories: 6cal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Total Carbs: 1g | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Recipe By:Cheryl Malik