Dicing an onion presents a special problem for cutting because its form is in layers, not a solid piece.
Cut the peeled onion in half lengthwise, through the root end. Place one half on the cutting board, cut side down.
With the root end away from you, make a series of vertical lengthwise cuts. Do not cut through the root end. The closer together you make the cuts, the smaller the dice will be.
Holding the onion carefully at the top, make a few horizontal cuts toward but not through the root end, which is holding the onion together.
Finally, slice across the onion to separate it into dice. Again, the closer together the cuts, the smaller the dice.
Continue making slices almost to the root end. The root end may be rough cut for mirepoix, to be used for stocks, sauces, and roasts.
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