How to brunoise

How to brunoise

Learning how to finely dice onions or other vegetables is a good skill to have in your repertoire as many recipes call for this style of chopping, usually so the vegetables can be used as a base for a soup of sauce. It is important to have a very sharp knife when chopping, take a look at how to sharpen knives for some tips.

1
Leaving the onion whole, peel it and leave the root intact
2
Cut the onion in half through the root
3
Turn the onion so that the cut side sits flat on the chopping board
4
Begin to slice down through the onion bringing the knife towards you , keeping it firm and sturdy in your hand with a pinch grip
5
Don’t slice right to the root, as this will help the onion stay together while you are cutting
6
Turn the onion 90 degrees and make a diagonal incision horizontally across the onion before again slicing downwards in a rocking motion in thin strips to give a small dice