Dicing an Onion and Keeping a Dry Eye

Dicing an onion is one of those things that can be very satisfying … if you have a sharp knife and don’t rush. A dull knife “squeezes” an onion and just leads to tears. And rushing is well, just a bad idea anytime but especially with a knife. So take your time and try this. And if the onions don’t come out perfect for you, try again – you’ll get it.

dice one

Slice an onion in half lengthwise.

dice 2

Place halves cut-side down on board and cut off the top 1/2 inch from each. By leaving the root end intact, the onion will stay together when cutting.

dice three

Remove any paper, then make 2 or 3 horizontal slices across sliced bottom end of onion – but don’t cut through root.

dice four

Now make equally spaced lengthwise cuts, top to bottom through the onion. You can make the dice bigger or smaller by adjusting the amount of cuts you make in the onion.

dice five

Cut across onion in equal slices to create your dice.

Sam the Cooking Guy

The following two tabs change content below.

Sam Zien

is host of the TV show Sam the Cooking Guy, author of 3 cookbooks and a frequent guest in the Today Show kitchen. He’s also and proud of his “big in taste but small in effort” cooking style — “food that anyone can make,” he likes to say.

Latest posts by Sam Zien (see all)

Katy April 19, 2013 at 5:52 pm

This will be a lifesaver, Sam the Cooking Guy!!! I always ask my boyfriend to cut the onions for my recipes because my eyes just can’t take it. Now I’ll just need to practice.

Reply

Sam Zien April 19, 2013 at 5:58 pm

that’s it katy…you’ll out knife-skill him in no time :)

Reply

Michael Ziegler April 20, 2013 at 4:02 pm

Thank you very much for this handy tip. I will of course add this to my already extensive list of Sam Tips.

Reply

patsyr April 21, 2013 at 11:18 pm

what is the differnece between white and red onion mr. sam

Reply

Sam Zien April 23, 2013 at 8:04 pm

I love the question, thank you.

Yellow – seem to be the most commonly used onion. They have great onion flavor, you can certainly use them raw and they get sweeter as they cook. And you can thank the yellow onion for the ‘onion’ in onion soup.

White – have more sharpness in taste than yellow. Of course you can cook them like their yellow cousins, but I prefer them raw, like in a salsa or in a tiny dice mixed with chopped cilantro on top of any kind of taco or bowl of chili.

Red – Are the most mild of the three and easily my favorite with their beautiful color (though they fade when cooked). They’re great raw in salsas and are wonderful in a stir-fry. But I especially like them thinly sliced and sautéed with butter and olive oil (butter for flavor and oil to keep the butter from burning). Then they can go anywhere – stirred into mashed potatoes (yum), in a quesadilla mixed with blue cheese (double yum), or simply as a burger topping.

But with all that being said, they’re absolutely interchangeable – and don’t let anyone tell you they’re not. If a recipe calls for red and you only have yellow or white – save yourself a trip to the store and use them. They can all stand in for each other and whatever you’re making will be delicious.

Reply

Leave a Comment

Previous post:

Next post: