Cutting an Onion

 I hate onions. Why are there so many people cutting, dicing, chopping, mincing, and crying? Let's look at all the different onion cutting techniques!

The powerful onion! One of these little fellows always seems to be at the foundation of, like, every dish. Such a variety! But why are so many people cutting, dicing, chopping, mincing, and crying? Let's examine everything related to onions.

Hot tip alert as well. Please remember that an onion already has some slices cut out for you, so we'll be making use of that! Although some techniques may have instructed you to cut horizontally, it feels downright absurd to cut through a slick vegetable with a razor-sharp knife that is creeping under your fingers and moving INWARD. Additionally pointless, those cuts already exist!

Onion Cutting Techniques

When it comes to chopping onions, whether you require a coarse chop, an even dice, or a tiny mince, this is perhaps the most popular technique. Fortunately, they all essentially begin the same way. Prepare your tear ducts; we're about to begin!

Slice in half. Cut the onion in half, then turn it upright on one of the flat ends.
Cut off the end. The onion should only be cut off one end, keeping the other as a sort of handle. (You could cut off both ends, but doing it this way keeps the onion half whole.)
Get rid of the skins. Remove the onion's outermost covering as well if the onion skin is difficult to remove.

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Slicing an onion. On your cutting board, place one of the large, flat onion halves cut-side down. To ensure that the slices remain intact, cut equal, vertical slices against the grain, either thin or thick, depending on the size chop you like.
Shake and turn! Gently squeeze the onion while holding the handle end to assist secure your vertical slices and create rather uniformly spaced slices through your initial cuts. You'll have a beautiful rough chop as those cubes start to tumble upon your board! Repeat with the other half after that.