Onions are the behind-the-scenes showrunners of many a dish, adding savory depth and mellow sweetness. So when a recipe calls for “one large onion, diced,” why do we all shudder in fear? Probably because dicing an onion can be a real pain. Which way do you slice first? Do you leave the root on? And what’s the deal with the peel? Yes, we’re crying, and no, it’s not just the onion.
But there’s a method for dicing onions that, once you it commit to memory, will save you time in the kitchen and keep you from tears (not literally, sorry). In fact, it’s the method our food editor endorses for efficiency and safety, and it also works for garlic cloves and scallions. Here’s how to dice an onion in four easy steps and without any trips to the ER.