A key ingredient in so many dishes and available all year round, you’ll find the humble onion in practically every kitchen. Follow our simple step-by-step guide on how to finely chop an onion and you’ll have the beginning of just about any casserole, ragù, sauce or risotto…
- sharp knife
- chopping board
How to finely dice an onion
- Cut the onion in half, from root to stem, and peel off the skin.
- Leaving the root intact, trim off the top of the onion and discard. Then place one half cut-side down on the board.
- Grip the top of the onion, tucking your fingers in. Using your lower knuckle as a guide, cut into the onion, slicing all the way round. Make sure you don’t cut all the way through the root, as this will keep everything together.
- Hold the onion with one hand and cut horizontally into it (twice).
- Gathering everything together with one hand, use your knuckle as a guide again and carefully slice down through the onion.
- When you get to the end of the onion, push the chopped pieces away with the knife, drop the heel of the onion down and slice to safely chop the last piece. Repeat with the second half
How to thinly slice an onion
After Step 2:
Starting at the cut end, slice down into the onion, towards the root, using your knuckle as a guide.
How to cut an onion into onion rings
Place the onion on the board. Hold the onion firmly with one hand and, starting at the cut end, slice the onion, cutting thick slices, towards the root, using your knuckle as a guide.
Use the discarded root and top to flavour stocks.
For more top tips, watch the video below:
Need inspiration for using your perfectly prepared onion? Check out these tasty recipes: