• Cut off and remove the stem end of the onion. Then, cut the onion in half, going from the root end to the stem end.
• Remove the dry, papery outer skin from each half.

If Dicing Using A Vegetable Chopper

• Remove and discard the root end as well. Cut the onion into small chunks that will fit within the dicing blades of the vegetable chopper.
• Use the chopper to dice all of the onions. Once the bottom of the chopper is full, dump the diced onions into a large bowl. Repeat with the other onions.

If Dicing Using A Knife

• Place one of the onion halves cut side down on your cutting board. Pointing the tip of your knife toward the root end, create slices going through the top of the onion down to the board. Don't cut all the way through to the root. Space them about 1/4" apart or however wide you want your diced onions to be.
• Hold your knife horizontally to the board. Make a couple of slices going from the stem end to the root end. Again, stop before actually getting to the root end so the onion half stays intact. Normally, 2 to 3 slices here work fine, but that will depend on how big your onions are.
• Starting on top of the onion half again, hold your knife and cut across the first slices you made in Step 2. (This is what will cut the final diced pieces.) When you get close to the root where it is, dice around the root as best as you can. Discard the root end.
• Toss the diced pieces into a large bowl. Repeat this process with the other half and the rest of the onions.

For Both

• Once all onions are diced, label your bags or containers. Measure out the desired quantity of diced onions into small snack-sized bags or containers. Aim for ¼ or ½ cup quantities. Remove as much air as possible and seal.
• Place multiple bags into a freezer-safe bag or container. Freeze and use within 3 to 6 months for best flavor and texture, but they will keep almost indefinitely if properly frozen.