Dicey business

Dear Home-ec 101,

I hate cooking. I make a bloody mess (literally!) everytime I have to do anything involving onions. Can you help?

~Stubby in St. Petersburg

Heather says:

Dicing onions shouldn’t make you cry, in pain that is.

First peel off the papery layers, this is easier if you cut off the root end, although some say this releases more of the chemical that burns the eyes. If you can cut quickly in a well ventilated space, it shouldn’t be a problem

Slice the onion in half, like so.

Then cut the onion into planks, depending on the size of the dice (large dice, one slice).

When you grip the planks, be careful to hold it so your fingertips are not exposed to the blade of the knife and would be protected by your fingernails. Or, if you are a pansy like Ivy, you can use a fork to hold the onion.

Slice the onion with the grain.

Finally, turn the onion 90 degrees and slice again.

Congratulations, your onion is diced.

Questions?