Wedges are excellent for roasting, grilling, sheet-pan dinners, and slow-cooked meals. They become tender and sweet without disappearing into the dish.
8. Half-Moon Stack
Half-moon slices can be gathered into a stack for convenient handling when preparing larger quantities. This is especially useful when cooking big batches of curry, caramelized onions, or sautéed vegetables.
Keep your fingers tucked safely away from the blade, and avoid stacking the slices so high that they become unstable.
9. Large Dice
Large dice consists of onion cubes approximately half an inch wide. This cut is useful for stews, soups, braised dishes, and recipes that benefit from visible pieces of onion.
The larger pieces take longer to soften, helping them retain more structure during extended cooking.
10. Medium Dice
Medium dice produces cubes roughly a quarter of an inch wide. It is one of the most versatile cuts for everyday home cooking.
Use it for sauces, rice dishes, omelets, casseroles, soups, and countless recipes that begin with sautéed onions. Uniform pieces help the onion cook at a more consistent rate.
