How to... Dice an Onion

Appears in

Published 2009

METHOD

Using a sharp knife, cut the peeled onion in half from top to bottom. Lay one half, cut surface down, on the chopping board with the root end away from you. Cut lengthways into slices, keeping the slices attached at the root.
Now slice horizontally back towards the root, being careful not to cut through it.
Next, starting at the far end and working towards the root, slice down through the previous cuts, giving diced pieces. Discard the root.

Slicing onions causes the cell walls to rupture, releasing the sulphurous contents. When mixed with air, these turn into allyl sulphate, which irritates the eyes. Try one of these steps to overcome the discomfort: soak the onions in water for 30 minutes or chill them before peeling; peel them under an open window or exhaust fan; or breathe with your mouth open.
To peel baby onions, or any that are to be used whole or in wedges, do not trim them. Keeping the root intact will prevent the layers from falling apart during cooking, while retaining the top gives an attractive shape. Peel off the outer leaves one or two at a time from the top down towards the root.
To remove the smell of onions from your hands, rub them with lemon juice or vinegar.
If frying onions, don’t chop them in the food processor as they release too much liquid and will steam rather than fry. To bring out their sweet flavour, sweat them gently over low heat without letting them brown.

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