Part 6/8:
Once the vertical cuts are made, rotate the onion and slice horizontally through the onion layers. The key is to keep the root intact so that the layers remain connected for uniform dice.
This technique results in perfectly minced or diced onion pieces, depending on how small you want the cuts to be. For fine mince, continue slicing closer together; for larger dice, space the cuts further apart.
Step 5: Finish Cutting and Fluff
If you need diced onion pieces, cut through the remaining layers from top to bottom, creating small cubes. After cutting, you can gently push the diced onion aside or transfer it into your dish.