Cut off the bottom. Cut in half. Peel. Cut diagonal slices without separating from the root end. Both halves should still be intact, and the only exposed cut is where you cut off the end. Now every slice from the end will make a set of chopped pieces.
This is close to what I do. I cut the root end and the opposing end off, using the connecting bits to peel the onion. Then I stand it on the cut end and make vertical cuts down to about ½cm above the end of the onion, leaving everything connected. Rotate 90° and repeat until you’ve got a Bloomin’ Onion cut. Then turn the onion 90° on its side, and make vertical cuts again until you get to the part you didn’t dice. You can save this part for later quite easily, if you didn’t need a whole onion; otherwise place it on the cutting board, cut-face down, and dice in a grid pattern.
It doesn’t give you perfectly uniform sizes, and it’s not the fastest, but it’s a good midpoint between uniform and speedy.
Cut off the bottom. Cut in half. Peel. Cut diagonal slices without separating from the root end. Both halves should still be intact, and the only exposed cut is where you cut off the end. Now every slice from the end will make a set of chopped pieces.
This is close to what I do. I cut the root end and the opposing end off, using the connecting bits to peel the onion. Then I stand it on the cut end and make vertical cuts down to about ½cm above the end of the onion, leaving everything connected. Rotate 90° and repeat until you’ve got a Bloomin’ Onion cut. Then turn the onion 90° on its side, and make vertical cuts again until you get to the part you didn’t dice. You can save this part for later quite easily, if you didn’t need a whole onion; otherwise place it on the cutting board, cut-face down, and dice in a grid pattern.
It doesn’t give you perfectly uniform sizes, and it’s not the fastest, but it’s a good midpoint between uniform and speedy.