Have you ever watched a cookery show and wondered how do chefs finely dice an onion without it falling to pieces on the chopping board?
It has certainly intrigued me and with some careful research and practice I have finally mastered the art of dicing an onion the professional way.
• Cut an onion in half from the stem to base and remove the outer skin.
• Place the onion flat on a chopping board and cut long slices towards the root leaving roughly ½ an inch uncut.
• Turn the blade so it is parallel to the chopping board and make 3 incisions through the onion.
• Finally turn your knife again and slice parallel to the stem and watch your perfectly diced onion fall away.