What is a diced onion?

Onions are a staple ingredient in many cuisines around the world. They add flavor, aroma, and texture to dishes. Onions can be prepared in different ways – sliced, chopped, minced, or diced.

What Does Diced Mean?

When an onion is diced, it is cut into small, uniform cubes. The cubes are usually about 1/4 to 1/2 inch in size. Dicing an onion requires more knife skills than chopping or mincing, as the cuts must be even and precise.

The term “dice” comes from the Old French word “des” meaning a small cube or die used in gambling. So dicing refers to cutting something into tiny cube shapes.

Why Would You Dice an Onion?

There are a few reasons why a recipe may call for diced onions rather than sliced, chopped, or minced onions:

Consistency – Diced onions will be uniform in size and cook evenly.

Texture – The little cubes add texture and bite to dishes.
Appearance – Diced onions keep their shape when cooked rather than melding together.
Control over onion flavor – Smaller pieces spread out the pungent onion flavor.

Dishes that often call for diced onions include salsas, salads, soups, stews, casseroles, pastas, and rice dishes. The little pieces of onion add bursts of flavor and glimpses of texture in every bite.

How to Dice an Onion

Dicing an onion takes some knife skills but gets easier with practice. Here are some tips for dicing onions efficiently:

Start with a sharp knife. A dull knife will make slicing difficult and uneven.

Trim off the root and stem ends of the onion first.
Cut the onion in half from root to stem end. Peel off the papery outer layers.
Lay each half flat side down on the cutting board.

Make horizontal slices from one side to the other, leaving the root end intact.
Make vertical slices across the horizontal cuts. The pieces should detach into a dice.
Collect the diced pieces and separate any larger uncut pieces. Place them flat side down and dice again.

For an even smaller dice, stack a few pieces and dice again.

Some tips for neat, quick dicing:

Use a sharp chef’s knife or Santoku knife.

Cut on a dry cutting board – no slipping.
Keep the tip of the knife on the board as a guide.
Use a rocking motion to slice – more control.

Work from the root end out – holds pieces together.
Cut vertical slices close together.
Keep pieces uniform in size.

Onion Dicing Techniques

There are a few techniques chefs use for fast, consistent onion dicing:

Dice in Place

This method dices the onion without separating it into layers first:

Trim ends and cut onion in half root to stem.

Make evenly spaced horizontal cuts, leaving the root end intact.
Make evenly spaced vertical cuts across the horizontal cuts.
Tap the handle of the knife to break diced pieces apart.

Slide and Dice

This uses the cutting board to help dice the onion:

Trim ends and cut onion in half root to stem.
Lay one half flat side down.

Make horizontal cuts across onion half.
Hold onion together and slide it back across the cutting board, lining up the slices.
Make vertical cuts down through the slices.

Crosshatch Dicing

This utilizes a crosshatch pattern for perfect cubes:

Trim ends and cut onion in half root to stem.
Make very close, parallel horizontal cuts across one onion half.

Rotate the onion half 90 degrees.
Make very close, parallel vertical cuts.
The crosshatch pattern will release even cubes.

Dicing Method	Pros	Cons
Dice in Place	– Quick and easy – Minimal prep	– Less control over cube size
Slide and Dice	– More even cubes – Uses board for aligning	– Takes more prep
Crosshatch Dicing	– Very even, perfect cubes – Great for fine or brunoise dices	– More time consuming – Trickier knife skills

Onion Dicing Sizes

Onion dices are classified by the size of the cuts:

Large Dice

3/4 to 1 inch cubes

Good for hearty stews, soups, casseroles.

Medium Dice

1/2 inch cubes

All-purpose size works for most applications.

Small Dice

1/4 inch cubes

Preferred for uniform cooking in sautés, rice, pasta dishes.

Fine Dice (Brunoise)

1/8 inch cubes

Very small, even dice makes an elegant garnish for refined dishes.

Common Mistakes

It can take practice to master the proper onion dicing technique. Here are some common mistakes to avoid:

Cutting pieces too large and uneven
Allowing layers to fall apart while cutting

Dicing horizontally instead of vertically
Cutting diagonally instead of straight down
Not keeping knife tip on board while slicing

Rushing and hacking, instead of controlled slicing

Take your time when first learning to dice onions. Focus on making straight, even cuts and keeping pieces uniform in size. Speed will come with practice.

Onion Dicing Tips and Tricks

Here are some tips from the pros for easier, faster onion dicing:

Use a large chef’s knife or Santoku knife for stability.
Keep the knife very sharp for clean cuts.
Remove papery outer layers for easier slicing.

Chill onions in the freezer for 30 minutes before dicing to reduce tears.
Cut on a dry surface – no slipping.
Use the root end to hold layers together while slicing.

Work from the narrow end to broad end so layers stay intact.
Cut close together for small, even pieces.
Rock the knife up and down to let it do the work.

Sweep diced onions into a pile as you go.

Storing Diced Onions

Raw diced onions should be stored properly to maintain freshness and flavor.

Short Term Storage

For storage up to a few days:

Keep diced onions in an airtight container in the refrigerator.
Glass or plastic containers work better than foil or bags.
The cold environment keeps them fresh longer.

Long Term Storage

For longer storage up to 6 months:

Place diced onions in freezer bags or airtight freezer containers.
Remove as much air as possible before sealing.

Label bags with contents and date.
Freeze for up to 6 months.

Diced onions can be frozen raw or cooked. Raw is best for retaining crunch and flavor. Cooked is good for meal prep.

Using Frozen Diced Onions

Frozen diced onions are very convenient for cooking. Here are some tips for using them:

Do not thaw before adding to dishes or they will become mushy.
Measure out while still frozen then add directly to hot soups, stews, sauces.

Add to marinades, dressings, dips – thawing not necessary.
Sauté frozen diced onions briefly just until heated through.
Can be added to raw dishes but retain some chill like cold salads.

Frozen diced onions are prepped and ready to cook anytime. They save lots of prep work and minimize waste.

Onion Dicing Ideas

Here are just a few ways to use diced onions:

Sauté as a base for sauces, gravies, soups

Add to ground meat for burgers, tacos, meatloaf
Stir into cooked rice, grains, pasta dishes
Mix into egg dishes like omelets, frittatas, scrambles

Add to casseroles, lasagna, enchiladas, moussaka
Put in bread, pizza dough for flavor throughout
Add to dressings, dips, mayo, mustard for extra bite

Use as a garnish or topping for flatbreads, nachos, baked potatoes
Simmer into beans, chili, curries, stews, soups
Sauté with other diced veggies for homemade stir fry

Keep a batch of diced onions in the freezer to add flavor anytime. They’re endlessly versatile!

Conclusion

Diced onions are a standard ingredient that adds flavor, aroma, and texture to many savory dishes across cuisines worldwide. Dicing refers to cutting the onion into small, even cubes typically about 1/4 to 1/2 inch in size. Onions may be diced in place or using techniques like the slide and dice or crosshatch methods. A proper dice results in uniform pieces that cook evenly. Common sizes range from large dice to fine brunoise used for garnish. With the right knife skills and practice, onions can be quickly and evenly diced for recipes or meal prep. Diced onions should be stored properly in airtight containers or freezer bags to retain freshness and flavor. They make a handy ingredient to stock in the fridge or freezer.