I have a confession to make: I didn’t know how to dice an onion without crying profusely until just last year. But now that I know the secret, I’m here to share it with all you onion-criers out there!
First secret: a cold onion doesn’t cause as many tears as a room temperature onion. I’ve been refrigerating my onions for a while now!
Second secret: The tear causing agents are mostly in the root and tip of the onion, chop those off and no more tears!
So here’s how you do it:
Start with an onion and a sharp knife. As always, I use my trusty santoku knife.
Cut the onion from root to tip.
Now, chop off the root and tip!
Peel the onion.
And slice the onion, lengthwise from where the root used to be, to where the tip used to be.
Rotate the slices 90 degrees and chop some more.
Until you’re done.
Congratulations! You’ve diced an onion!