[cheebacheeba]

Ok...precision cutting...One o' these at a time, I think...

Onion a la' Brunoise (pron: broon-wharz)
To get a sufficiently fine dice, as per the specified unit size of 3mm X 3mm, you must first peel your onion.
Cut the "top" end off, being careful not to cut down too far.
The top end is the one without the roots.
The cut the bottom off, being sure to leave the root intact, sliced off, but only the loose roots themselves should be removed, so, you basically cut across to the point the onion flesh starts.
Then, put a vertical slice from top to bottom, only cut into the depth of one "layer" of the onion.
You can now grab around the sides of that cut, and remove the skin. What you are left with is a peeled onion that you should be able to stand upright on the root side.
Now, slice the onion in half, from the top down, to the root.
Place half of your onion with the flat side of the cut down. Face the "top" (which is now one of the sides) towards the hand that you cut with.
Place your other hand flat on top of the onion half, and get your knife, and make a horizontal cut along the top, starting your cut at what was the "top" side, proceeding towards the root, about 3mm down from the top. Then place another cut towards the bottom, another 3mm down. These cuts should go in to about a centimeter (third of an inch) to the root end.
Depending on the size of the onion, you may need a third cut to get the right size...you can assess this yourself.
Now, when your horizontal cuts are done, you'll need to make some vertical cuts....this part is a little easier. every 3mm, from one "side" of the onion to the other (nb: by side, I don't mean across sideways, I mean vertically, eg, the same direction as the top to the root goes, from the side furthest from you to the side closest.)
Make these cuts from one side to the other.
Then, comes the easiest part, you can now more or less "slice" down the onion, across the top side, and towards the root side, again, at 3mm intervals.
When you're done doing this, you should have your finely diced onion, aka Brunoise.

Of course, this is just if you want to do it "right" via the industry standard, in symmetrical dice.
If you just wanna dice your onion just do it any old way and keep chopping til it's as small as you want it, slightly less complicated.

Although, as long as this takes to READ, the actual process only takes about a minute per onion, less time as you get used to it.
The explanation is a lot more complex than the process itself...if I could give you guys a hands on video demonstration, I'd show you how easy it really is....well....I dunno, maybe I'll throw some pictures together at some point.
Lemme know if any of you guys actually try this one.

- B