The Best Way to Dice an Onion Without a Knife

It's true! You can dice an onion perfectly without a knife.

Onions are a staple ingredient that I habitually add to every recipe. They enhance almost everything, from homemade tomato sauce to chicken potpie to seasoned ground beef for tacos.

While the savory flavors of an onion complement whatever dish I have in mind for dinner, this aromatic vegetable demands peeling, chopping and sauteing, often with watery eyes as a result. Though I use onions in my cooking daily, I still dread preparing them.

That’s why I’m so excited about this genius trick from TikTok! If you’re looking for the best way to dice an onion, minus the tears and any actual chopping, here’s what to do.

The Best Way to Dice an Onion (No Chopping, No Tears)

TikTok user @scubeskitchen doesn’t chop his onions with the usual method. In fact, he doesn’t use a knife at all! Instead, he uses resealable plastic bags and a meat tenderizer. Take a look:

@scubeskitchenOnion hack that will change your life. #onions #onionhack #kitchenhacks #fyp♬ Morning Routine – Sunday Morning Jazz


To dice an onion without a knife, you’ll need:

  • 1 small resealable plastic bag
  • 1 large resealable plastic bag
  • Meat tenderizer

The first thing you’ll need to do is place your onion—whole and unpeeled—in the smaller zip-top plastic bag, but don’t seal it. Then, place it into the large zip-top bag, and don’t seal that either—you don’t want to trap air inside risking a loud pop.

With the onion and both bags in place, grab your meat tenderizer and start smashing the onion into pieces. After a few minutes, the skin of the onion will separate in large pieces that you can simply remove from the bag, and you’ll be left with a perfectly diced onion.

This kitchen hack reminds us of how to cut lettuce in one second flat. You won’t need a knife for that trick, either!

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Hannah Twietmeyer
Hannah is a writer and content creator based in Milwaukee, Wisconsin, with a passion for all things food, health, community and lifestyle. She is a journalism graduate from the University of Wisconsin-Madison, and a previous dining and drink contributor for Madison Magazine.