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Handbook

Onion: half-rings, feathers and dice

The three main onion cuts — and why the direction of the cut changes flavour and texture.

An onion is made of layers, and the fibres in each run from the root to the tip. Cut across the fibres and you break more cells: the onion releases more juice and pungency and softens faster. Cut along them and the pieces hold their shape and sting less. For all three cuts, first halve the onion through the root, peel it and lay it cut side down.

Onion: half-rings are cut across the fibres, feathers radially to the centrerootHALF-RINGS · acrossend viewFEATHERS · to the centre
Left — a half from above: half-rings are cut across the root-to-tip axis. Right — end view: feathers are cut radially, the knife pointing to the centre.
Half-rings
  • Cut off the tip, lay the half cut side down and slice across, 2–5 mm. The root goes last and holds the layers together.
  • For frying and soup bases, salads, pickled onions. Thin half-rings soften and caramelize quickly.
Feathers
  • Cut out the root with a small wedge, lay the half cut side down and slice along the fibres, angling the knife so that every cut points to the centre of the onion, like the spokes of a wheel.
  • The slices come out evenly thick, hold their shape and are milder: for the wok, fajitas, braises, roasting.
Dice
Diced onion: halve through the root, cut lengthwise and flat without cutting through the root, then across1halve2lengthwise3across flat4crosswise
Halve through the root → lengthwise cuts that stop short of the root → 1–2 horizontal cuts (optional) → crosswise cuts give dice.
  • Halve the onion through the root and peel it. Do NOT cut off the root — it holds the layers together.
  • Lay it cut side down. Make lengthwise cuts from the tip towards the root, stopping ≈1 cm short of it. The spacing is the dice size: 3 mm for fine, 5–6 mm for medium, 1 cm for large.
  • Optionally make 1–2 horizontal cuts parallel to the board, also short of the root. Many cooks skip this step: the difference in the dice is small.
  • Slice crosswise from the tip towards the root at the same spacing — the onion falls apart into dice. Save the leftover root for stock.
The horizontal cut is the most dangerous move in cutting an onion: the blade travels towards your palm. Keep your hand ON TOP of the onion, fingers above the blade, cut slowly and only with the tip of the knife. If in doubt, skip this step.