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Home ► Recipes ► Type ► Basics

Best Way to Chop Onions

Updated: 05.25.25 | Marc Matsumoto | 30 Comments

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Red onions ready for chopping

Finding a Better Way

,If you've been cooking for some years, you've probably spent untold hours chopping onions. It's a chore, that's a necessary evil of cooking because onions form the basis of countless dishes, like my Japanese Curry from Scratch, or this easy Chicken Biryani. The traditional way of cutting onions has never sat well with me because you end up with a chunk of onion that you either toss and waste or spend extra time chopping it separately. That’s why I’ve spent the past few weeks dissecting onions to figure out the best way to chop them. While I can't say I've found a way to take all the hassle out of chopping onions, I have found a significantly better technique to chop them.

Jump to:
  • Finding a Better Way
  • Onion Anatomy 101
  • How to Prep an Onion
  • Traditional Method of Chopping Onions
  • The Problem
  • A Better Way to Chop Onions
  • Comments

Onion Anatomy 101

Before I show you the ultimate onion chopping technique let's get on the same page about an onions anatomy and some basic terminology. Onions are essentially a layered sphere with a root end and a top end.

Anatomy of an onion.

When you cut an onion in half, it exposes the layers, and you can see the core in the center.

How to Prep an Onion

When you want to chop an onion, the first thing you have to do is to prep it. There are a lot of ways to do this, but the most efficient method is the following:

Remove the top of the onion.

Cut the top off.

Slice the onion in half from the top to root end.

Slice the onion in half from the top to the root end.

Peel the onion.

Peel the halves.

The reason why we don't cut the root end off is that this, along with the core of the onion, is what's going to hold our onion together as we chop it.

Traditional Method of Chopping Onions

This is the traditional method of chopping onions that most chefs use. It's certainly not the worst method, but it's not perfect either.

Add vertical slits in the onion from the top to nearly the root end.

Slice vertical slits in the onion from the top to the root end.

Slice the onion horizontally 2-3 times.

Slice two to three horizontal slits in the onion from the top towards the root end.

Chop the onion

Turn the onion 90 degrees and chop the onion perpendicular to the first set of vertical slits.

The Problem

Here's the problem with this technique: you end up with a big chunk of onion towards the root end that you then have to chop up separately. It may not seem like a big deal, but when you're dealing with a mountain of onions, it's a lot of extra work.

Leftover root end of the onion

Some of you may be thinking that if you just cut the slits deeper, you can get all the way to the root end, but then the onion will start to fall apart as you chop it. This makes it very hard to chop the onion evenly, and it also presents a danger of cutting yourself.

A Better Way to Chop Onions

After taking apart a dozen onions, and thinking about the internal geometry of them, I realized that when sliced in half, the core of the onion isn't sloped like the outer layers. Since it's essentially flat, there's no need to cut horizontal slits into it.

After realizing this, I modified the traditional method, cutting horizontal slits into the sides of the onion towards the center, instead of through the whole onion, from the top to the root end. This leaves the core intact, holding the onion together, so you can cut the vertical slits deeper without affecting the stability of the onion. This, in turn, allows you to chop the onion faster, finer, and more evenly. Here's a video on my full onion chopping method, and you can you scroll down a bit more for my step-by-step process with photos.

You can get a lot of practice in when you make my recipe for Caramelized Onions, and the resulting golden paste can be frozen. It makes a great shortcut when making dishes that call for caramelized onions.

Best Way to Chop an Onion

5 from 2 votes
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YouTube video

Units

Ingredients 

  • 1 onion

Instructions

  • Prep the onion using the instructions above
  • Cut two to three slits from one side of the onion towards the center, but do not cut through the core.
    It'd better to cut the slits from the sides of the onion.
  • Cut two to three slits from the other side of the onion towards the center, leaving the core intact.
    Cutting slits in the side of the onion makes it easier to chop.
  • Cut vertical slits into the onion almost to the root end. The closer you space these slits, the smaller your onions will get chopped.
    Cutting vertical slits in an onion.
  • Turn the onion and chop perpendicular to the vertical slits you just made, all the way to the root end.
    When the slits are cut from the sides the onion is easier to dice.
  • Flatten the root end and trim any remaining onion off the root.
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Comments

    5 from 2 votes (2 ratings without comment)

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  1. mary says

    June 04, 2020 at 6:37 am

    thanks !!!!

    Reply
    • Marc Matsumoto says

      June 04, 2020 at 9:05 am

      You're welcome Mary!

      Reply
  2. Thomas C. Kaylor says

    February 08, 2020 at 2:41 am

    Thanks for that how to. Now a cave man can do it

    Reply
    • Marc Matsumoto says

      February 08, 2020 at 10:32 am

      😆You're welcome!🍖

      Reply
  3. Jade says

    January 10, 2019 at 3:49 am

    My method is ALMOST like the one you've mentioned! Will try it your way while preparing lunch tomorrow

    Reply
    • Marc Matsumoto says

      January 13, 2019 at 3:11 pm

      I hope it worked out!

      Reply
  4. Maggie says

    January 09, 2019 at 6:36 am

    I REALLY wish the air slash worked, though - it looks like it made you very happy!

    Reply
    • Marc Matsumoto says

      January 09, 2019 at 8:58 am

      🤣 Me too! I was so happy because that was probably my 10th attempt.

      Reply
  5. Mercy says

    January 09, 2019 at 6:07 am

    Thanks for the video. I wash my onions in very cold water, dry them before chopping, no more tears.

    Reply
    • Marc Matsumoto says

      January 09, 2019 at 8:56 am

      Good call, the lower temperature slows the release of the volatile sulfur compounds in onions that makes you cry. You can also get the same effect by storing your onions in the fridge.

      Reply
  6. Peter Shemonsky says

    January 08, 2019 at 3:55 pm

    Been doing it wrong for years, thanks for the Hack, love your enthusiasm (and you didn't even cry)

    Reply
    • Marc Matsumoto says

      January 08, 2019 at 10:29 pm

      You're welcome! The trick to not crying is to chill your onions. I store mine in the fridge.

      Reply
  7. Mirta says

    January 08, 2019 at 6:40 am

    From niw on I will cut my onion lije you. Thank you

    Reply
    • Marc Matsumoto says

      January 08, 2019 at 10:29 am

      Thanks! I hope you find it as effective as I have.

      Reply
  8. Emma says

    January 08, 2019 at 5:48 am

    I hope you didn’t cry 🙂 Thanks for the tip, Marc

    Reply
    • Marc Matsumoto says

      January 08, 2019 at 10:30 am

      Hi Emma, this doesn't reduce the amount of volatile sulfur compounds (the stuff that makes you cry) released while chopping. What will help is to chill your onions. I store mine in the fridge.

      Reply
  9. John says

    January 08, 2019 at 1:45 am

    Who would have ever thought. You are amazing!

    Reply
    • Marc Matsumoto says

      January 08, 2019 at 10:30 am

      Thanks John!

      Reply
  10. Diane says

    January 08, 2019 at 1:03 am

    👍

    Reply
    • Marc Matsumoto says

      January 08, 2019 at 10:31 am

      😁

      Reply
  11. Robert says

    January 08, 2019 at 12:22 am

    There's absolutely no reason for the horizontal slits. If you look at the way an onion is constructed, you will understand that. All you need are the vertical slits and then chop down. Your onion will be nicely chopped.

    Reply
    • Marc Matsumoto says

      January 08, 2019 at 10:35 am

      Hi Robert, I'm sorry if my explanation didn't make this clear, but it's because of the way an onion is constructed that you need the horizontal slits. If you look at the way an onion is layered, the parts of the onion towards the sides are nearly vertical, which means cutting vertical vertically in two directions will yield long pieces (you need to cut on the horizontal axis to break these up).

      Reply
    • Nathan Krowitz says

      August 19, 2019 at 11:59 pm

      What about the outer edges?

      Reply
      • Marc Matsumoto says

        August 21, 2019 at 9:56 am

        Hi Nathan, the outer edges cut sliced first.

        Reply
  12. Wendy says

    January 07, 2019 at 7:46 am

    Yay! Great stuff!

    Reply
    • Marc Matsumoto says

      January 07, 2019 at 8:27 am

      Thanks Wendy!

      Reply
      • Jim says

        January 08, 2019 at 12:28 am

        As always, appreciate your ideas, creativity, shortcuts and unbounded enthusiasm for all things tasty.

        Reply
        • Marc Matsumoto says

          January 08, 2019 at 10:32 am

          Thanks Jim, and I love the phrase "unbounded enthusiasm", sounds much better than "out of control food fanatic". 🤣

          Reply
      • Trudy says

        January 08, 2019 at 2:10 am

        Works for me! After all these years of tears!

        Reply
        • Marc Matsumoto says

          January 08, 2019 at 10:30 am

          Glad to hear it! 😄

          Reply
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