How to Dice an Onion (Without Crying)

To dice an onion cleanly, cut it in half from root to tip, peel, and lay each half flat-side down. Keep the root end intact because it holds all the layers together. Make a few horizontal cuts, then vertical cuts toward the root, then slice across and the onion falls into even dice.

A neat dice cooks evenly, so your fried rice or curry base doesn’t end up with half-raw chunks. Master one onion and you’ve unlocked the start of almost every savoury dish.

Step by step

1. Trim the top, keep the root. Slice off the stem end only. Leave the hairy root on as your anchor.
2. Halve and peel. Cut from root to tip through the middle, peel off the papery skin, place each half flat-side down for stability.
3. Horizontal cuts. Slice one or two cuts parallel to the board, stopping short of the root.
4. Vertical cuts. Slice down toward the root, spacing for the dice size you want. Close together for sauces and fried rice, wider for stews.
5. Slice across. Cut crosswise and the dice tumble off. Use the claw grip to keep fingertips clear.
6. Use the root last. Bin the root nub or save it; don’t fight to dice it.

Common mistakes

• Cutting the root off first, so the layers slide apart and you chase them round the board.
• Using a blunt knife, which crushes cells and releases more eye-stinging gas.
• Trying for tiny dice with huge, uneven vertical cuts.
• Dicing a warm onion when chilling it 15 minutes first means far fewer tears.

How do I stop crying?

Most tears come from a gas the onion releases when cut. Chill the onion in the fridge for 15 minutes beforehand, use a sharp knife so you crush fewer cells, and work near a bit of airflow. A nearby fan or open window genuinely helps.

A clean dice is easier with the right blade, like a decent 8-inch chef’s knife (affiliate link) that can rock through a whole onion in seconds.

▶ Watch: How to Dice an Onion - traditional method (short)

Got onions sorted? Tell OneToCook what’s in your fridge and it’ll rank tonight’s recipes. For more terms see the technique glossary, and learn how to mince garlic next.