Diced onion Easy
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Do you know how to quickly dice an onion? This method for chopping an onion is quicker and easier than the usual method, and it will turn you into a kitchen pro whenever a recipe calls for diced onion.

If you don’t already know how to dice an onion, don’t worry. We’ve all begun somewhere! This tutorial will show you how to dice an onion effortlessly, swiftly, and safely, whether you’re learning a new skill or brushing up on an old one.

In the recipe card at the bottom of this post, we’ve included a helpful how-to video, as well as step-by-step instructions and images.

Before you go all the way to the bottom, read through the Chef’s Tips section for some helpful hints on slicing onions!

Why Should You Learn This Technique?

Diced onion
Food: Diced Onion (Source: 40 Aprons)
  • It’s indisputable. Knowing how to dice an onion quickly, effortlessly, and safely comes in helpful in the kitchen. There are numerous occasions and recipes where fine, even onion bits are required. Sure, you could figure it out as you go, but why make things take longer than they have to? Dicing onions is a breeze with this proven procedure.
  • Onions are suitable for a wide range of diets, cuisines, and recipes. Onions are paleo, Whole30-compliant, low carb, keto, gluten-free, dairy-free, refined sugar-free, vegetarian, and vegan on their own. Just watch what you’re pairing them with!
  • When I say sliced onions are really versatile, I’m not kidding! They go well with a wide range of flavors. You can eat them raw in salads or on hot dogs, sauté or caramelize them, bake them into casseroles or egg cups, or combine them with other foods in the Instant Pot. Knowing how to cut them up is definitely a good idea because they appear in so many dishes! Knowing how to dice an onion fast will make several recipes much easier for you.
  • To make your recipe prep even easier, chop them ahead of time. Onions, diced, will last 7-10 days in the refrigerator. Simply store them in an airtight container to keep them fresh and crisp while also preventing the rest of the fridge from smelling like onions.

 What You’ll Need To Dice an onion

Onion – Any shape, size, or quantity. This procedure is effective for all of them!

Knife – A large, sharp kitchen knife is required. Smaller knives will work, but they will prolong the process and make it more difficult.

Even if you think your knife is razor-sharp, honing it just a little before cutting into your onion will make your life much easier.

Cutting Board — Use a large enough cutting board if you’re going to dice numerous onions, or even just one larger onion. Place a layer of paper towels or a kitchen towel underneath your cutting board if it tends to move about while you’re cutting.

What’s the Difference Between Chop, Dice, and Mince?

Whoever claimed “size doesn’t matter” wasn’t referring to onion dicing. The size of the bits is the main difference between chopped onion, diced onion, and minced onion!

Although the terms “chop” and “dice” are sometimes used interchangeably, they literally denote different things.

The largest of the three sizes will be chopped onion, followed by diced onion, and finally microscopic minced onion. In recipe notes, you could see phrases like “roughly chopped” or “finely diced.”

That only indicates how precise your cuts must be. There’s no need to be perfect or uniform when making rough chops.

In addition, “small chop” is the same as “diced” in a recipe.

So why am I concentrating on onion dicing in this post? Well, regardless of the final cut you require, the procedure is the same.

The breadth of the slices you cut in Step 4 below, however, will determine the size of your onion pieces. For “diced” onion, 12-inch wide slices are required, but 14-inch for “minced” or 34-inch to 1-inch for “chopped.”

Chef’s Advice

  • It’s nice to know how to dice an onion quickly, but you also need to do it securely. Take care of your fingers! You don’t want a fingertip to get caught in the knife blade. Dome the hand holding the onion to protect your fingertips. This keeps your fingers out of the way and makes it much less likely that you’ll cut one accidentally.
  • When it comes to baseball cooking, there’s no crying, so how can you dice an onion without sobbing? Easy!
  • Freeze the onion for around 15-20 minutes. Although your fingers will become cold, your eyes will remain dry! You can also keep your onions in the refrigerator until you’re ready to cut them.
  • After you’ve diced your onion, don’t touch your face (particularly your eyes!). Not without first properly cleansing your hands! The chemical that makes your eyes water when you cut an onion will be on your hands, and if releasing that chemical into the air makes your eyes water, think how it will feel receiving it right in your eye. Wear food-safe gloves when handling the onion if you have any cuts on your fingers or hands.

The Easy Way To Dice An Onion

15-minute prep time
0 minutes to cook
15 minutes total

Do you know how to quickly dice an onion? This method for chopping an onion is quicker and easier than the usual method, and it will turn you into a kitchen pro whenever a recipe calls for diced onion.


  • 1 onion of any kind


  • Cutting board
  • Sharp knife


Diced onion Simple
Food: Diced Onion (Source: 40 Aprons)
  1. Remove the onion’s paper coating, then cut away the top (stem end) and bottom using a sharp kitchen knife (root end).
  2. On a cutting board, stand the onion upright on one of its now-flat ends. From top to bottom, slice the onion into two equal pieces.
  3. Remove the onion halves’ outer layer.
  4. Place one curved edge of peeled onion half flat-side down on the cutting board. Slice the onion vertically, about 12 inches apart. To keep the onion intact, only slice it to about 34- to 1-inch from the edge furthest from you.
  5. Rotate the onion so that one flat end faces you and the connected end is opposite your cutting hand. Make angled incisions along the onion’s veins, about 12-inch apart, following the natural curvature of the onion. Cut all the way through the onion to the center, working your way around it like a fan.
  6. When you reach the attached side of the onion, cut 12-inch wide slices in the remaining portion, keeping the knife parallel to the onion’s edge.
  7. To dice the remaining onion, rotate slices onto their sides and make cuts every 12 inches.
  8. Continue with the remaining half of the onion until it is thoroughly chopped. Any parts with numerous layers should be broken apart. Use immediately or store diced onion in an airtight container.


  • Onion: This procedure can be used with any size, type, or a number of onions.
  • Diced, chopped, or minced onions: This process works whether you need diced, chopped, or minced onions. The distinction is in Step 4. For “diced” onion, 12-inch wide slices are required, but 14-inch for “minced” or 34-inch to 1-inch for “chopped.”
  • Refrigerate any leftover diced onion for up to 10 days in an airtight container.

This recipe serves roughly 8 people. Your desired portion sizes will determine the number of servings.

The nutritional values indicated are for one serving and are rough suggestions. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 8. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving out of 8, Calories: 6kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 20mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 1mg