01 of 08
Start With Firm, Smooth Onions
Onions are great storage vegetables, when they're stored in a cool, dark place. When exposed to heat or light, they spoil quicker. Look for onions with smooth skins, that feel heavy for their size, and that are very firm.
(If you just need sliced onions go here.)
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02 of 08
Cut Off Stem EndUsing a very sharp knife, cut off and discard stem end, being careful to hold the onion steady as you do so.
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03 of 08
Halve the OnionSet the trimmed onion on the flat cut-end and cut in half lengthwise (through the root end), using the intact root end to hold each half together.
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04 of 08
Remove Onion Skin
Peel the onion, removing any and all papery skin and the external layer of onion if need be to get all of the skin off. (Doing this under water can make getting all the papery bits easier and reduce tears.)
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05 of 08
Make Horizontal Cuts Into OnionHold the onion steady by pressing down with the ball of your hand and, using a very sharp knife, carefully make horizontal cuts into the onion, leaving the root end intact. The horizontal cuts you make will partially determine how small the final chop is, so make as many horizontal cuts as far apart as the size chop you want in the end. When you get to the final, top cut, hold onion by the still-intact root end.
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06 of 08
Make Lengthwise Cuts Into OnionKeeping your finger tips at the root end to hold the onion steady and keep your fingers out of the way, use a very sharp knife to make cuts into the onion lengthwise, again being careful to keep the root end intact (and thus holding the onion half together). Like the horizontal cuts, the number and spacing of the lengthwise cuts help determine the size of the final chop, so make them accordingly.
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07 of 08
Cut Onion CrosswiseHold onion by the root end and cut onion crosswise—resulting in a perfectly, evenly chopped onion!
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08 of 08
Chopped OnionsMarvel at the beauty and evenness of your chopped onions before using them in the recipe of your choice.