Radial Onion Dice


Radial Onion Dice

Written by  in category 
October 11, 2017
Onion with the root side up and stem on board ready for that radial cut

There is more than one way to dice an onion. The technique that works best is the one the feels most natural to your hands. Previously and still occasionally I use the classic straight up and down cut, but the radial onion dice .has a more natural feel for my hands. The radial cuts is the  first cut to start the dice. For the first slice, the knife is at about a 20 degree angle to the board and forms a slice that looks like a wedge. A sharp  knife is key here for getting good results and is less likely to slip and cause an accidental hand cut. It also gives a nice clean cut which reduces the amount of gas and liquid released from cutting so your eyes may not tear up as much if you are sensitive to that sulfuric acid that is produced.  Some grocery stores will sharpen knives for free or for a nominal charge, sometimes knife sharpeners set up a stand at Farmers Markets and some hardware stores offer a knife sharpening service. The cost is usually based on the knife length. It is well worth it to keep your knives sharp. Cooking prep is so much easier and more fun.





Radial Onion Dice

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  • I onion

  1. Cut the root side off leaving some of the root intact to hold the onion together as you begin the cuts.
  2. Cut the stem side off, about 1/4 inch, to give a flat surface
  3. Place the flat side on the board and cut the onion in half vertically.
  4. Peel off the papery skin.
  5. Lay the flat side of the halved onion on the board and begin the radial cuts making 1/4in wedges. At this point don’t cut all the way through the root.The knife should be at about a 20 degree angle from the board for the first slice, at about a 40 degree or so for the second and so on. It will be about 8–10 radial wedge cuts depending on the size of the onion.
  6. For a smaller dice cut though horizontally top to bottom about 3 rows.
  7. Now slice vertically from top to bottom until the knife is about 3/4in from the root of the onion. Curl your fingers under such that your knuckles rub the side of the knife keeping your fingers safe.The root end piece can be cut further as shown in the video above or set aside for use in making vegetable stock later.
  8. This should be fine for most dishes, but if smaller dice is wanted continue chopping on the board.
  9. Time to scoop up those onion pieces and add to your pan. The pastry cutter makes a great scooping tool for diced onions and other vegetables.

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