It’s hard to begin many dinner recipes without the instruction “chop the onion.” Onions—red, white, yellow, Vidalia, or Spanish—are the backbone of countless dishes worldwide.
Chopping an onion is straightforward and becomes quicker with practice. Learning to cut evenly takes no more time than rough chopping, and tidy pieces make a difference when presentation matters. The more you do it, the faster and more confident you’ll become.
- How to Chop an Onion
- Tips for Chopping Onions
- How to Chop an Onion Without Crying
- Storing Chopped Onions
- More Onion How-To’s
- Recipes With Onions
- How to Chop an Onion Recipe
How to Chop an Onion
This method works for round onions—Spanish, Vidalia, Bermuda, red, white, or yellow. Choose firm onions with no sprouts and store them in a cool, dark place.
- Using a sharp chef’s knife and a cutting board, slice off the stem end of the onion, leaving the root end intact.
- Hold the onion with your non-dominant hand and cut it in half through the root.
- Peel away the papery skin. If the outer layer is loose, remove it—otherwise peel just enough to expose the clean flesh.
- Place the onion flat-side down. Make one or two horizontal cuts into the onion, slicing parallel to the cutting board from the cut root end toward the stem, but don’t cut all the way through—stop just before the stem so the layers stay connected.
Kitchen Smarts
The horizontal slices are optional but produce more uniform pieces. Skip them for a rustic, rough chop.
- Make vertical cuts from the top down toward the root through the horizontal slices, again leaving the root end intact to hold the onion together.
- Slice across the onion to produce small, even pieces—dice to your preferred size.
Chopped onions are ready for soups, stews, stir-fries, sautés, salads, dressings, and countless other dishes. Use them as a foundational aromatic or a finishing touch.
Tips for Chopping Onions
- Curl the fingers of your guide hand inward so your knuckles lead the knife; this protects your fingertips and helps make steady, even cuts.
- Red onions will soften in color when cooked and can tint nearby ingredients; use them raw for brighter color and sharper flavor.
How to Chop an Onion Without Crying
- Rinse the onion in cold water before cutting.
- Use a very sharp knife; dull blades crush cells and release the sulfur compounds that irritate the eyes.
- Work near a fan, vent, or open window to blow away irritating fumes.
- Goggles provide an excellent barrier; regular glasses offer limited protection.
- Fresher, sweeter varieties (like Vidalia or Bermuda) release fewer irritants than older, sharper onions.
- If your eyes sting, rinse them with cool water after you finish.
Storing Chopped Onions
Store chopped onions in an airtight container in the refrigerator for up to a week. Proper sealing helps preserve flavor and prevent odors from spreading.
More Onion How-To’s
- Caramelized Onions
- Grilled Onions
- How to Peel Pearl Onions
- How to Make Pickled Onions
- How to Cook With Vidalia Onions
Recipes With Onions
Bulgur Wheat with Caramelized Onions and Parsley
One-Skillet Beefy Enchilada Pasta Casserole
Creamy Garlic Parmesan Chicken and Potatoes
Lentil Tomato Soup
Pico de Gallo
Denver Omelet
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How to Chop an Onion
Equipment
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Chef knife
Ingredients
- Onions (as many as needed for the recipe)
Instructions
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Using a sharp chef’s knife and a cutting board, cut off the stem end of the onion. Leave the root end intact.
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Hold the onion in your non-dominant hand. Slice the onion in half crosswise through the root.
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Peel off the skin. If the outer layer is loose, remove it; otherwise remove only what’s needed to expose the clean flesh.
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Place the onion on its flat side. Make horizontal cuts from the root toward the stem, stopping just before the stem so the layers stay attached.
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Make lengthwise cuts through the horizontal slices, again leaving the root intact.
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Slice across the onion to create small, even chopped or diced pieces.
Notes
- Curl your fingers under as you slice; your knuckles should guide the knife and protect your fingertips.
- Red onions lose some of their vivid color when cooked and may color other ingredients.
- Skip the horizontal slices if you prefer a rough chop.
Chopping an Onion Without Crying
- Rinse the onion in cold water before cutting.
- Use a very sharp knife to reduce cell damage and the release of tear-inducing compounds.
- Work near ventilation or an open window, or run an exhaust fan.
- Wear goggles for the best protection.
- Fresher and sweeter onions tend to cause fewer tears.
- If your eyes water, rinse them with clean, cool water afterward.
Storing Chopped Onions
Store chopped onions in an airtight container in the refrigerator for up to a week.
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