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At a family reunion, my sister-in-law told me I was cutting onions wrong and told me how her chef friend had told her a much better way.

Her way creates uniform pieces. You can use this method to dice or mince, simply by changing the width of the cuts (I usually make 1/2 inch cuts for a dice, and 1/4 inch to 1/8 inch cuts for a mince).

Here is that method, and the best way to explain it is to use pictures (Actually, video would work better, but I’m not quite ready to be on camera yet). If it doesn’t make sense, let me know, and I’ll fix it as I come up with better ideas.

1. Using a sharp knife, cut the onion in half, right through the skin. Peel the skin off both halves.

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2. Place each half, cut side down, on a cutting board. The root ends will serve as an anchor, holding the pieces together until you are finished cutting. Cut off the brown papery part on the shoot end and discard.

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3. Make radial incisions into the onion (like the rays of the sun), ending about three-fourths of the way to the root.

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4. Cut across the radial cuts until you reach the root end.

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5. To rid your hands of the onion smell, rub the edge of a stainless steel spoon over your skin. Wash hands with soap and water. Repeat as necessary.

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