How to Dice an Onion (Fast, Even and Fewer Tears)

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The knife you want for onions

Cutco 9-1/4" French Chef #1725

A sharp, straight-edge chef's knife slices cleanly through onion cells instead of crushing them, which means even dice and fewer tears.

Blade: 9-1/4 inches
Edge: Straight edge, 15° per side
Steel: 440A high-carbon stainless
Build: Full tang, 3 nickel-silver rivets
Made in: Olean, New York
Guarantee: Forever Guarantee with free sharpening

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Pair it with

7-5/8" Petite Chef #1728 · $197Petite Chef for a smaller hand

7" Santoku #1766 · $198Santoku for straight-down chopping

The short answer

Cut the onion in half through the root, peel it, and lay it flat. Make vertical cuts toward the root without cutting through it, one or two horizontal cuts, then slice across to release an even dice. Keep the root end on so the onion holds together, and use a sharp chef's knife to cut down on tears.

Dicing, step by step

Halve it through the root. Cut off the stem tip (not the root), stand the onion up and cut straight down through the root.
Peel. Pull off the papery skin and the first tough layer.
Vertical cuts. Lay a half flat. Starting near the root, make cuts from the root end toward the tip, stopping just short of the root so it holds together.
Horizontal cuts (optional, for a fine dice). With your palm flat on top, make one or two cuts parallel to the board toward the root.
Slice across. Now slice across your first cuts, curling your fingertips into a claw. Even dice falls away. Discard the root.

Small, medium or large dice

The spacing of your cuts sets the size: about 1/8 inch apart for a fine dice (sauces, salsa), 1/4 inch for a medium dice (most recipes), 1/2 inch for a large dice (stews, roasting).

How to cry less

Use a sharp knife. Crushing cells releases more of the compounds that sting your eyes; a clean slice releases less.
Chill the onion for 15 to 30 minutes first.
Cut the root last. It holds the most of the irritants.

Learn the grip and cuts in our French Chef guide.

Questions

What is the best knife to dice an onion?

A sharp chef's knife or santoku with a straight edge, such as Cutco's French Chef, Petite Chef or 7" Santoku.

How do you dice an onion without crying?

Use a very sharp knife, chill the onion first and leave the root end for last.

Why leave the root on?

The root holds the layers together so the onion doesn't fall apart while you make your cuts.

Keep reading

Sources: Cutco: 9-1/4" French Chef · Cutco: Types of Knives