To begin, make sure you have a sharp knife, a cutting board, and a medium-sized onion.

Peel the outer layer of the onion removing all papery skin.

With a gentle slicing motion, cut the onion in half vertically, right through the root.

Lay one onion half flat on the cutting board, cut side down. Make vertical cuts (about 1/4 inch apart) towards the root end, but avoid cutting all the way through. The root end will help hold the onion together as you dice. Keep your fingers tucked in and knuckles down.

Rotate your onion half so the vertical cuts are now horizontal. Position your knife parallel to the cutting board and slice through the onion from the top, working your way toward the root.

Now cut off the root end and continue to make 1/4-inch vertical cuts the diced onion will fall away.

When you get to the remaining root rotate again and cut as close to the root as you can to maximize the amount of diced onion pieces.

Follow the same steps to dice the second half of the onion.

Use as Needed: Once you have diced the onion, you can use it in your recipes as required.