Knowing how much 1 red onion diced equals can be useful for recipes and meal planning. Onions are a versatile vegetable used in many dishes, so having a sense of onion yields and equivalents can help cooks accurately follow recipes. This article will provide key details on how to dice an onion, how much onion is in common dicing sizes like small, medium, and large, and some tips for substituting onion amounts in recipes. Read on for a full breakdown of how much 1 diced onion looks like!
How to Dice an Onion
Dicing an onion refers to cutting it into small cubes. Here are the basic steps for dicing an onion:
- Trim off the stem and root ends of the onion.
- Cut the onion in half from root to stem end.
- Peel off the papery outer layers.
- Lay each half flat side down and slice lengthwise into strips, leaving the root end intact.
- Hold the strips together and slice crosswise into cubes.
When dicing an onion, the size of the cubes can vary depending on the recipe. Common dice sizes include:
- Small dice: 1⁄4 inch cubes
- Medium dice: 1⁄2 inch cubes
- Large dice: 3⁄4 to 1 inch cubes
Small and medium dices are most common for ingredients that will be cooked down into a dish, like soups, sauces, and stews. Large dice work well for onions that will be lightly cooked or used raw on salads and sandwiches.
How Much is 1 Diced Onion
The amount of diced onion depends on the size of the original onion and how finely it is diced. Here are some averages:
Small Dice Onion
For a small 1⁄4 inch dice, 1 medium onion (about 4 ounces) yields around 1 cup diced onion.
Medium Dice Onion
When diced to 1⁄2 inch cubes, 1 medium onion equals around 3⁄4 to 1 cup diced onion.
Large Dice Onion
Cut into 3⁄4 to 1 inch pieces, 1 medium onion makes around 1⁄2 to 2/3 cup large diced onion.
Very Small Dice
If dicing the onion extremely fine into 1/8 inch or smaller pieces, 1 medium onion can yield 1 1⁄4 to 1 1⁄2 cups.
As a general guide:
- 1 small onion diced = 3⁄4 to 1 cup
- 1 medium onion diced = 1 to 1 1⁄4 cups
- 1 large onion diced = 1 1⁄4 to 1 1⁄2 cups
The exact amount varies based on the actual size of the onion and your personal dicing style. When in doubt, it’s helpful to weigh your onions since weights are more precise than volume measures. A medium onion weighs approximately:
- Small onion: 4 ounces
- Medium onion: 5 to 6 ounces
- Large onion: 7 to 8 ounces
Onion Equivalents and Conversions
Knowing how to substitute onion amounts can prevent recipe failures or emergency grocery store runs. Here are some common onion conversions:
Fresh to Dried Onion
Dried onions have concentrated, intense flavor. To substitute dried for fresh, use about 1⁄3 of the measured amount:
- 1 tablespoon dried onion flakes = 1 medium onion diced (about 1 cup)
- 1 teaspoon dried onion powder = 1 small onion diced (about 3⁄4 cup)
Yellow to White Onion
White and yellow onions can be used interchangeably in most recipes. White onions have a milder flavor. If swapping a yellow for a white onion, you may wish to use a bit more than the recipe calls for to account for the stronger yellow onion taste.
Shallots to Onions
Shallots have a delicate, sweet onion flavor. Replace 1 small onion with 2 to 3 tablespoons minced shallots. Or use 6 to 8 whole peeled shallots in place of 1 medium onion.
Leeks to Onions
Leeks are more subtly flavored than onions. Substitute 1 cup sliced leeks for 1 small diced onion. For 1 medium onion, use 1 1⁄2 cups sliced leeks.
Green Onions to Onions
Green onions (scallions) are much milder than other onion varieties. Replace 1 small onion diced with 1⁄4 to 1/3 cup sliced green onions. For 1 medium onion, substitute 1⁄2 to 2/3 cup sliced green onions.
Tips for Measuring Diced Onion
– Pack the onion loosely in the measuring cup for the most accurate volume amount. Packing it tightly can compress it and result in too much onion for the recipe.
– For sliced onion, a good rule of thumb is that 1 small onion equals 1⁄2 cup sliced. 1 medium onion sliced is approximately 2/3 to 3⁄4 cup.
– Weighing diced or sliced onion on a food scale gives the most precise measurement. Refer to the weight equivalents above.
– Save time prepping onions by purchasing pre-diced fresh or frozen onion. Just watch portion sizes, as pre-cut onion is tightly packed.
– Whole peeled or diced onions are available frozen or refrigerated. Two cups whole frozen onion equals approximately 1 large fresh onion.
How Much Onion to Buy
When shopping, here are some tips for buying enough onions for your needs:
– In most cases, you’ll use about 1 onion per serving. For a 4-serving recipe, plan on 4 medium onions.
– Allow 2 to 3 onions for a pot of soup, stew, or chili that serves 6 to 8 people.
– If making a roasted vegetable medley, allow 2 onions per pan to provide ample flavor.
– Onion side dishes like caramelized onions or fried onion rings require 2 to 3 onions for 4 servings.
– For heavily seasoned dishes like salsas, chutneys, or French onion soup, get extra onions since much of the flavor mellows during cooking.
Storing Diced Onions
Proper storage of leftover diced onions can help prevent waste. Here are some tips:
– Place diced onion in an airtight container and refrigerate up to 5 days.
– For longer storage, spread diced onions in a single layer on a baking sheet and place in the freezer. Once frozen, transfer to a freezer bag or container for up to 3 months.
– Pickled onions last 3 to 4 weeks refrigerated in an airtight jar submerged in vinegar.
– Dehydrated diced onions can be stored in an airtight container for up to 1 year. Rehydrate in water before use.
– Diced onions can also be roasted until deeply browned and caramelized. Place in a sealed container and refrigerate up to 2 weeks.
Common Uses for Diced Onion
The versatile flavor of diced onion makes it a staple in recipes across cuisines. Here are some top ways to use diced onion:
Sautéed Onions
Sautéing brings out onions’ sweetness. Cook in butter or oil over medium heat until softened and lightly browned. Use as a base for eggs, pasta, pizza, etc.
Soups and Stews
Onions provide aromatic flavor to brothy dishes. Add them at the start of cooking to infuse the broth.
Casseroles and Bakes
Mix diced onions into egg bakes, pasta casseroles, bread stuffing, and more to add savory depth.
Salads
Raw diced onion gives crunch to green, grain, and pasta salads. Soak in ice water first to tame its bite.
Sandwiches and Tacos
Onions add a tasty crunch to sandwiches, burgers, tacos and more. Use cooked or raw diced onion.
Salsas and Chutneys
Onions provide a flavor backbone to fresh salsas. They also shine cooked into chutneys.
Pickling
Onions retain their crunch once pickled. Quick-pickle diced onion in vinegar for use on sandwiches, tacos and salads.
Caramelized Onions
Slow cooking brings out onions’ natural sugars. Spread on pizza, sandwiches, burgers and more.
Fried Onion Toppings
Onion rings, crispy fried shallots and French’s fried onions all start with diced onion. Bread and fry until crispy.
Nutrition of Onions
Onions provide nutritious compounds in addition to great flavor. Here are some of the health benefits of onions:
Low Calorie
One cup of diced raw onion contains only around 60 calories, making it a low-calorie flavor booster for many dishes.
High in Vitamin C
Onions are an excellent source of immune-supporting vitamin C. One cup of raw diced onion provides about 20% of the RDI for vitamin C.
Contains Antioxidants
Onions, especially red varieties, are rich in anthocyanins and quercetin, antioxidants that may help reduce inflammation and promote heart health.
Prebiotic Effects
The fiber and fructans in onions act as prebiotics by feeding beneficial gut bacteria. This supports digestive and immune health.
Sulfur Compounds
Sulfur compounds give onions their pungent taste and health benefits. They exhibit antibacterial, anti-inflammatory and anticancer properties.
Selecting the Best Onions
Choosing fresh, high-quality onions ensures the best flavor and nutrition. Follow these tips when buying onions:
– Opt for firm, heavy onions without sprouts or mold. Avoid onions with soft spots.
– Skin should be papery and crackly, not slippery. Avoid onions with green sprouts.
– Red and yellow onions should feel dry, not moist. White onions can be slightly moist.
– Choose similar-sized onions for even cooking. Buy extra if making caramelized or fried onion recipes.
– For storage onions, pick large onions over smaller ones, which deteriorate faster.
– Heads with loose, thin skins generally have a shorter shelf life than tightly layered skins.
– If buying diced, chopped, or sliced onions, inspect for freshness and use within 5 days.
Storing Onions
Onions last longest stored whole and unpeeled in a cool, dark, well-ventilated area. Properly stored dry onions can last 2 to 4 months. Here are some onion storage tips:
– Keep onions away from potatoes, which release moisture and gases that accelerate spoilage.
– Place onions in a basket, mesh bag, or shallow crate so air can circulate around them.
– Avoid storing cut or peeled onions in the refrigerator, which shortens shelf life. Use within 5 days.
– Whole, unpeeled onions keep longest at room temperature around 50°F to 60°F.
– Onions can be braided for handy kitchen storage. Keep in a dry spot out of direct sunlight.
Conclusion
Knowing diced onion equivalents provides a helpful baseline for following recipes accurately. A medium onion diced small generally yields 1 cup. Medium dice produces around 3⁄4 to 1 cup, while large dice yields 1⁄2 to 2/3 cup diced onion. Diced onion can be substituted volume-for-volume for other types like shallots, leeks or green onions, though flavor may vary. With their versatility, nutrition and long storage life, onions are a valuable staple in any kitchen. Keep this guide on hand when working with onions for cooking success.