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Chopping an Onion
![Technique Class2B3 1](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_1.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
Cut the onion in half through the stem and root ends.
![Technique Class2B3 2](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_2.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
Peel off the skin and possibly one layer of each half with a paring knife. Trim about ½ inch from the stem end of each half, but during the rest of the chopping, keep the root end on each half intact; otherwise the onion will fall apart.
![Technique Class2B3 6](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_6.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
Lay each half, flat side down, on a cutting board. Hold the onion steady with the fingertips of one hand. With the other hand, make a series of horizontal cuts from the stem toward the root end but not through it.
![Technique Class2B3 7](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_7.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
![Technique Class2B3 8](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_8.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
![Technique Class2B3 3](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_3.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
Then make a series of vertical cuts, with the tip of the knife cutting almost but not quite through the root end.
![Technique Class2B3 4](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_4.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
![Technique Class2B3 5](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_5.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
![Technique Class2B3 9](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_9.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
Then cut each half crosswise to create an evenly sized dice. The size of the dice depends on how far apart you make each horizontal, vertical, and crosswise cut.
![Technique Class2B3 10](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_10.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
![Technique Class2B3 11](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_11.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
![Technique Class2B3 12](https://content-images.weber.com/legacy-technique-images/technique_class2b3/technique_class2b3_12.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
Related Skills
![Slicing an Onion](https://content-images.weber.com/legacy-technique-images/technique_images/technique_class3e1.jpg?fit=crop&crop=focalpoint&w=400&h=250&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)