How to Dice Onions for Guacamole

How to Dice Onions for Guacamole - as part of the expert series by GeoBeats. I am going to show you how to dice an onion for perfect a guacamole. You can use a yellow onion, a Spanish onion, a red onion, whatever you like. What I have got here is a red onion, which I really like for guacamole because they are really good raw, they are nice and sweet and they have a really pretty color that pops in a guacamole. So, here is how you dice it. The first thing you want to do is look for the two different ends. You have got what is called the root end, which is that hairy side, and then you have got the papery stem end. What I want to do first is cut off one end, and I am going to cut off the stem end. So, I am going to take my knife. I am going to take that, pinching it between my thumb and my forefinger, and wrap my fingers around the back of the blade. And that is how you hold the chefs' knife so you get it to be an extension of your hand. What I am going to do is I am going to put that onion on the board. I am going to tuck my knuckles out and tuck my fingertips in. That is going to keep my knife away from my fingers. I am just going to slice off one end and move that out of the way. So, now what I have got is a nice, even surface that I can put that down on. So, what I am going to do again is cut that in half one more time, going through the root end, and I am going to separate them. Now, what this does, it lets me peel it. It makes it really easy to take off one of those outer layers so that I take away some of the skin and I am left with just really nice, clean-looking piece of onion. So, to dice this onion, I am going to use what I call a three axis technique. What I mean by that is I am going to make three cuts into the onion so that it will result in a perfect dice. Now a dice, all that means is that I am making a cut that is going to be a consistent uniform piece. So, here is how I do that. The first thing I am going to do is bring my onion to the edge of the cutting board and I am going to make a cut parallel to the cutting board. So again, with my fingers tucked underneath, I am going to take my knife and I am going to drag it through. I want to make sure I do not jerk my knife at all because you do not want to have any sudden movements that can make the knife come through the onion and cut you. So, what I am going to do is I am going to do those slices parallel to the board. I am going to make a few of them, spaced out maybe a half an inch between each cut. You can leave more or less space in between each cut, and what that will do is determine the size of the eventual dice that you will make. A larger space between each cut will mean a larger piece of onion, a smaller space between each cut will mean a smaller dice of onion. So, that is the first of my three cuts in my three axis technique cut. The second thing I want to do is cut down, perpendicular to the cutting board, and through the onion. So, what I am going to do is I am going to have the onion face me. I am going to take my knife and I am going to run it through the onion. And I am going to use about the same amount of space in between each cut that I had used on my last cut. And that is going to keep the spacing and the size of the dice consistent between every piece. Now, the third cut. What I am gong to do here is keep my fingers tucked under, and I am going to turn my onion one more 90 degree angle, and then just cut from the top. And what is going to result is these perfect, diced pieces of onion are going to fall right off.