How do people dice onions?

How do people dice onions? Every time I do it, the layers slide against each other and then the whole thing just falls apart after a couple of cuts.

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  1. 3 weeks ago
    Anonymous

    frick onions.

    • 3 weeks ago
      Anonymous

      careful what you wish for big boy

  2. 3 weeks ago
    Anonymous

    I cut them the other direction first.

  3. 3 weeks ago
    Anonymous

    sharpen your knives

    • 3 weeks ago
      Anonymous

      this is the answer. i have a hard time with onions too but its because none of the knives are ever sharp. its really easy with a sharp knife.

  4. 3 weeks ago
    Anonymous

    We are not cavemen! We have TECHNOLOGY.

    • 3 weeks ago
      Anonymous

      Sharp knives, knife skills, practice. Whatever you do, don't put them in a food processor like garlic. It doesn't work. Releases too much of the sulfur compounds and turns to water. It's weird, but you've got to do onions by hand. You can use some stupid tool like
      or a Slap Chop, but no spinning blades. Salsa instantly ruined.

  5. 3 weeks ago
    Anonymous

    sharpen your knife, anon.

    • 3 weeks ago
      Anonymous

      This. A whetstone is a lot cheaper than the medical bills you'll get from slippy knives.

  6. 3 weeks ago
    Anonymous

    >How do people dice onions?
    Cut in half, from north to south
    Peel
    Lay one half flat on the table
    Hold it down with your palm, fingers up and out of the way
    Holding the knife horizontal, you slice most of the way from the tip towards the roots.
    Do not slice into the roots
    Now turn your knife vertical, hold the onion in a claw grip, slice 2-3 times from the root towards the tip
    Do not slice into the roots
    The onion should still hold together at this point
    Now turn the onion 90deg, hold it with the claw grip
    Knife vertical, you chop across your previous 2 cuts creating your dice
    Throw away the root
    The size of your dice is mostly decided by the final cut. If you want a fine dice, you cut really really close together. If you want a large dice, you could finish in with 3-4 cuts.
    >the whole thing just falls apart
    It's also possible that your onions are to old.

    • 3 weeks ago
      Anonymous

      I curse profusely at the onion and/or myself for being a moron. But most of my odd-sized pieces come from trying to cut it all the way to the root and not just toss away a little usable onion.

      I'm going to try going horizontally first next time.

      • 3 weeks ago
        Anonymous

        >But most of my odd-sized pieces come from trying to cut it all the way to the root and not just toss away a little usable onion.
        Just freeze it and save it for stock.

        • 3 weeks ago
          Anonymous

          >freezing trash while you get 5 kg onions for 3€

    • 3 weeks ago
      Anonymous

      >Start cutting onions
      >Get my compass out real quick to make sure I know where north is.

    • 3 weeks ago
      Anonymous

      >Holding the knife horizontal, you slice most of the way from the tip towards the roots.

      I curse profusely at the onion and/or myself for being a moron. But most of my odd-sized pieces come from trying to cut it all the way to the root and not just toss away a little usable onion.

      I'm going to try going horizontally first next time.

      Do not cut horizontally. An onions layers already create a natural horizontal cut throughout. This is a waste of time. Just do vertical.

      • 3 weeks ago
        Anonymous

        https://i.imgur.com/jKqOHef.jpg

        onions are like ogres and have layers so there's no point in making horizontal cuts. make radial cuts and then lateral ones. when it gets too short rotate it so you are cutting a less steep angle.

        I gotta read the fricking thread first. Frick.

  7. 3 weeks ago
    Anonymous

    When making your long cuts, don't go all the wat across, leave the end intact.

  8. 3 weeks ago
    Anonymous

    use a manual food processor like picrel, it gives me a pretty even dice. some snobs will seethe if you use anything other than a knife, but idgaf, I'm not trying to impress anybody and it turns it into such an easy and painless task. done in a few seconds, no watery eyes. if you're chopping a lot of onion & garlic it can't be beat.

    • 3 weeks ago
      Anonymous

      That's not a food processor anon, it's something poorgays buy and then never use

      Sir, your knife

      based pajeet, needs a much bigger board though

      • 3 weeks ago
        Anonymous

        >That's not a food processor anon, it's something poorgays buy and then never use
        it's literally called a manual food processor (different from a food processor), and I'm a poorgay who uses one all the time, but go off.

      • 3 weeks ago
        Anonymous

        These Indian street good guys who have made the same single dish every day for a decade are terrifying with blades.

  9. 3 weeks ago
    Anonymous

    Sir, your knife

    • 3 weeks ago
      Anonymous

      Impressive

  10. 3 weeks ago
    Anonymous

    I developed two different methods.
    1) the in-hand method. I make shallow cuts into the top of a peeled onion then cut around it so that the pieces fall from my hand into whatever I'm using them for and
    2) like the normal method but I cut it into quarters instead of halves so that I don't have to cut perpendicularly
    With method 2, an outer layer does sometimes skid off but it's never that much an issue.

  11. 3 weeks ago
    Anonymous

    you leave the root end intact
    or just dont have parkinsons, genius

  12. 3 weeks ago
    Anonymous
  13. 3 weeks ago
    Anonymous

    I had this problem for a long time too.
    Here's what fixes it. Slice the onion in half. Dont remove the root side. Slice towards the root and stop a little before hitting it. That helps keep everything together. Mince until nearly to the root. Then flip 90 degrees so the root is pointing up and mince what remains. That ensures youre mincing evenly and not getting big slivers, and you also dont waste anything near the root.

  14. 3 weeks ago
    Anonymous

    Cut it like in the picture you posted, and use a sharp knife.
    It's literally that easy.

  15. 3 weeks ago
    Anonymous

    Keep the root (mostly) intact. I slice off just the part where the dirt is but leave it basically all there. One or two horizontal cuts, vertical cuts to your desired thickness, and then cross cuts to your desired size. It's easy as frick.

    Also make sure your knives are sharp. Trying to dice an onion, even a large dice, with dull knives is like trying to herd cats.

    • 3 weeks ago
      Anonymous

      I cut the root out, dig out the bit on the other side also, cut in half, cut up to the top, cut other way, go nuts on the bit that remains, perfect every time.

  16. 3 weeks ago
    Anonymous

    Get one of those.

    • 3 weeks ago
      Anonymous

      uhhhhhh lice haircomb????

  17. 3 weeks ago
    Anonymous

    onions are like ogres and have layers so there's no point in making horizontal cuts. make radial cuts and then lateral ones. when it gets too short rotate it so you are cutting a less steep angle.

    • 3 weeks ago
      Anonymous

      The horizontal cuts get the very ends where the layers are vertically oriented

      >But most of my odd-sized pieces come from trying to cut it all the way to the root and not just toss away a little usable onion.
      Just freeze it and save it for stock.

      Not bad, I do save some things but mostly compost my scraps

      • 3 weeks ago
        Anonymous

        unnecessary since flipping it around when you get close to the end does the same thing

        • 3 weeks ago
          Anonymous

          Depends when you flip it, doesn't it? If you go past halfway like I usually do, you'll get larger crescent shaped pieces from the sides. Even a single horizontal cut would let you dice almost all of it from a single position.

    • 3 weeks ago
      Anonymous

      It's very hard to do a proper radial cut like in your photo when you're going back down the other side, unless you completely rotate the onion, in which case it's faster to just do a horizontal cut.

      • 3 weeks ago
        Anonymous

        Rotating is less likely to fall apart like op describes than horizontal cutting

  18. 3 weeks ago
    Anonymous

    The key is to have a really sharp knife. The onions stays together after cutting until you part the pieces. It's like the shit you see in anime but real.

  19. 3 weeks ago
    Anonymous

    >start dicing
    >onion dices stick to blade and fall off all at once and go everywhere

    • 3 weeks ago
      Anonymous

      Dude, onions are easy. Fricking garlic man, fricking A.

  20. 3 weeks ago
    Anonymous

    Sharpen your knife and leave the tip of the onion, like 2 centimeters from the root untouched
    Cut using one single fowards motion

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