1. Using a large sharp knife, trim off stem end of onion and cut it in half lengthways, through root end.
2. Peel off skin on both halves, leaving root end attached.
3. If there are any long bits of root, remove them to prevent them getting in the onion.
4. Next, make horizontal cuts parallel to chopping board, slicing to, but not through, the root.
5. Then in the opposite direction, make lengthwise vertical cuts along the onion. Make sure not to cut through the root. Claw your hand to keep fingers safe from the knife. The more vertical cuts, the finer the chopped onion.
6. Cut across the width of the onion to chop into small pieces.
Use your skills to make these triple-tested recipes:
French onion soup recipe
Cranberry and red onion marmalade recipe
Try dicing onions to create our favourite one-pot meals recipes
Oak chopping board, Lakeland. Pro Chef's knife, Zwilling J.A. Henckels.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
