11. Fine Dice
Fine dice means cutting the onion into very small, even cubes. A particularly fine version is known as brunoise in classical culinary terminology.
This technique is useful for delicate sauces, dressings, fillings, and dishes where you want onion flavor without large pieces. Small cubes soften quickly, so watch them carefully when cooking over high heat.
12. Quarter-Moon Pieces
Quarter-moon pieces are created by cutting half-moon slices into smaller sections. They are useful when you want onion pieces that are smaller than semicircles but larger than a fine dice.
Try them in quick stir-fries, sautéed vegetables, noodle dishes, and recipes where you want evenly distributed pieces without completely blending the onion into the sauce.
13. Half Rings
Half rings are semicircular pieces created by cutting the onion lengthwise before slicing it crosswise. Depending on their thickness, they can be used in salads, sandwiches, curries, and lightly cooked dishes.
They are particularly convenient when you want long, curved pieces rather than complete circular rings.
