Trim and halve the onion

• Cut off the top and bottom of the onion.
• Cut vertically along the grain, straight down the center.
• Peel the onion.

Cut into quarters and make planks

• Cut the halves into quarters and carefully remove one or two layers at a time.
• Trim off the ends so the pieces lay flatter.
• Cut planks roughly the same width as the height of the pieces.

Score and dice

• Make cuts 90% of the way through the onion.
• Turn the planks and cut once more to get a dice of about 1/8 inch by 1/8 inch.
• Keep all the trim for stock or sauces.

Repeat with the shallot

• Trim and flatten the shallot.
• Make incisions 90% of the way through.
• Cut across to finish the brunoise.