Oh, c'mon... who doesn't know how to dice an onion! Well, apparently me! I was at the cooking school happily dicing away, when the Chef commented that I needed an "onion dicing lesson." I was like... Who? Me???

Yes - me! I've been dicing onions for years. Who knew there was a "correct" way.

I know this is not technically a "recipe" but, I thought I should share and maybe spare you all a lifetime of dicing inadequacy and cooking school humiliation.

Step 1: Cut the top off the onion. The one that sticks up, not the root-y looking end.

First - cut the top off the onion.

Step 2: Stand the onion on the end that you just cut and cut the onion right down the middle of the root end. Take an onion half and peel back the skin, but leave it hanging on back there, because it gives you more to hold on to.

Now cut the onion in half... cutting right through the roots.

Step 3: Lay the half on its side and make parallel cuts all the way around, but don't go all the way to the root end!

Make parallel cuts all the way around, but don't cut all the way to the root end!
Step 4: Now slice the onion through all the parallel cuts, and stop where your parallel cuts end. Discard this little bit... life's too short!

Slice through the end of the onion - and stop when you get to the end of parallel cuts.

And there you have it! A perfectly diced onion... fast, neat, and easy... Use the back of the knife...not the blade to scoop them up. Doesn't dull the knife or cut your hand!

Ha! Look at me now Mr. "She needs a dicing lesson" Chef Man!

A vision of diced onion perfection!