Before 40, Master These 4 Must-Know Cooking Skills - Page 3

2. How to chop an onion safely and swiftly

If there’s one ingredient that shows up in almost every savory dish, it’s the humble onion. But let’s be honest, chopping one can be intimidating if you don’t have solid knife skills. Not only does proper technique save time, it also prevents slips and cuts. Learning how to slice, dice, and mince an onion the right way will upgrade your cooking game and make your meal prep more efficient, and a whole lot safer.

In her 2024 blog, Feel Good Foodie founder and chef Yumna Jawad shared her expert tips for slicing and dicing onions like a pro. She stressed the importance of using a sharp knife, not just for ease, but to avoid tearing or crushing the onion, which can lead to uneven cuts and release more of the vegetable’s strong aroma. 

Jawad says you should start by cutting the onion in half lengthwise—from top to bottom—not through the root, which helps keep the layers intact while you work. Peel off the outer skin, leaving the root end in place. Place one half flat on your cutting board and grip it securely with your fingers curved, like holding a tennis ball, to guide your knife safely.

Make vertical cuts toward the root, spacing them based on whether you want fine, diced or larger wedges. Once you’ve finished slicing, trim off the root and discard it. If you’re only using half the onion, keep the root on and store it in the fridge to maintain freshness.