Want to level up your knife skills? You’re in the right place. In this tutorial, Chef Mark Sandoval walks you through the brunoise cut—a classic French technique that transforms shallots and onions into uniform, finely diced pieces. It’s a foundational skill that instantly elevates your prep work, whether you’re cooking at home or working in a professional kitchen.
Brunoise might sound fancy, but with the right approach, it’s completely doable—even for beginners. Chef Mark breaks it down step by step, showing you how precision cuts lead to even cooking, cleaner presentation, and deeper flavor integration. From vinaigrettes and sauces to soups and sautés, this technique will change the way you chop for good.
🔪 What is a Brunoise Cut?
The brunoise cut is a precise knife technique used to create uniform, fine dice, typically around 1/8 inch (3mm) or even smaller. It’s a go-to method in professional kitchens when appearance, texture, and even cooking time matter—especially in dishes like sauces, dressings, soups, and fine garnishes.
Unlike a rough chop or standard dice, the brunoise is all about consistency. When your ingredients are cut to the same size, they cook evenly and blend seamlessly into your dish. That’s why this cut is a favorite among chefs—it’s not just about looks; it’s about control, efficiency, and better flavor distribution.
🧰 Tools You’ll Need
Before you get started, make sure your setup is safe and efficient. Here’s what Chef Mark recommends:
| Tool | Why It Matters |
|---|---|
| Sharp Chef’s Knife | A clean, sharp edge is crucial for precision and safety. A dull knife will crush or tear the layers instead of slicing cleanly. |
| Stable Cutting Board | Choose a board that gives you enough space to work comfortably. Wood or plastic is fine—as long as it’s clean and stable. |
| Damp Kitchen Towel | Place a damp towel or non-slip mat under your cutting board to prevent it from sliding while you cut. This small step adds a lot of control and helps prevent accidents. |
| Bench Scraper (optional) | Great for gathering and transferring your perfectly diced shallots and onions without damaging them. Keeps your prep clean and efficient. |
| Small Bowl (optional) | Use it to collect your brunoised ingredients and keep your workspace organized and tidy. |
🎥 Watch Chef Mark demonstrate the perfect brunoise technique
Ready to get slicing? Here’s how Chef Mark Sandoval breaks down the brunoise technique for both onions and shallots. The key is to work carefully, keeping your cuts even and your movements controlled.
1. Trim the Ends (But Keep the Root Intact)
- Start by trimming off the top end (the pointy side) of the onion or shallot.
- Leave the root end in place—this will hold the layers together while you cut, giving you more control and a cleaner result.
2. Slice in Half and Peel
- Place the flat side of the trimmed onion on your cutting board and slice it in half through the root.
- Remove the papery outer skin, making sure not to peel away too many layers.
3. Make Horizontal Cuts (Parallel to the Board)
- With the flat side down, make 1–2 horizontal cuts into the onion, moving from bottom to top—but don’t slice all the way through the root.
- This step sets up the fine grid for your brunoise dice.
💡 Chef’s Tip: Use your guiding hand (with fingers curled in a “claw” shape) to stabilize the onion while keeping your fingertips safe.
4. Make Vertical Cuts (Toward the Root)
- Next, slice down vertically from top to bottom, again stopping short of the root.
- Space these cuts evenly to control how fine your final dice will be—closer cuts = smaller dice.
5. Slice Across for Fine Dice (The Brunoise Cut)
- Now, slice across the onion from front to back.
- As your knife moves through, you’ll see perfectly uniform, tiny cubes fall away. That’s the brunoise magic.
6. Repeat with Shallots
- Follow the same method with shallots, adjusting your pressure and grip to suit their smaller, more delicate size.
- Shallots tend to separate more easily, so take your time and use a lighter touch.
⭐ Pro Tips from Chef Mark
Want cleaner cuts and fewer tears? Here are Chef Mark Sandoval’s quick tips to brunoise like a pro:
| Pro Tip | Why It Matters |
|---|---|
| Use the tip of your knife | For better control, let the tip do the work—especially when making those fine horizontal cuts. It keeps your motion smooth and precise. |
| Keep your fingers curled (claw grip) | Tuck your fingertips under and guide the knife with your knuckles. This classic technique protects your fingers and improves cutting accuracy. |
| Chill your onion | If onions make you tear up easily, refrigerate them for 10–15 minutes before cutting. The cool temperature slows down the release of the irritating sulfur compounds. |
| Let the root hold things together | Don’t cut through the root end—it’s the secret to keeping your layers aligned and your dice consistent. |
| Work slowly, then build speed | Focus on form first. Speed comes naturally as you practice and get comfortable with the motion. |
✅ Final Thoughts
Now that you’ve seen how Chef Mark Sandoval breaks down the brunoise cut, it’s time to put your knife skills to work. Whether you’re prepping shallots for a vinaigrette, dicing onions for a soup base, or adding a refined touch to an omelet topping, mastering this technique brings consistency, flavor, and finesse to your cooking.
The best part? The more you practice, the faster and more precise you’ll become.
👉 Ready to give it a try? Grab a cutting board and start slicing!
👨🍳 Want more pro tips from Chef Mark?
Explore his latest tutorials in Chef Mark Sandoval’s Corner—your go-to hub for chef-approved techniques made simple.
Until next time—happy brunoising!
❓ FAQ: Brunoising Shallots and Onions
🎧 Want to Listen Instead?
Check out the podcast version of this guide — perfect for learning while you cook or commute.
1. What is the difference between a brunoise and a fine dice?
While both are small, uniform cuts, a brunoise is typically even finer—about 1/8 inch or less. It’s often used in professional kitchens for sauces, garnishes, and dishes where presentation and precision matter. A “fine dice” may refer to slightly larger cuts, but the terms are sometimes used interchangeably in home cooking.
2. What dishes use brunoised shallots or onions?
Brunoised shallots and onions are ideal for recipes where a smooth texture and even distribution are key. Think vinaigrettes, pan sauces, risottos, classic French dishes (like mirepoix), or as a base for soups and reductions. The small size helps the flavor integrate more evenly without leaving large bites of raw onion.
3. Can I brunoise other vegetables the same way?
Yes! The brunoise technique can be used on carrots, celery, bell peppers, leeks, and more. The process is similar—start with batonnet (matchstick) cuts, then dice into tiny cubes. Uniformity is the goal, no matter the ingredient.
4. Is it really necessary to leave the root end on when cutting onions?
Absolutely. Leaving the root end intact helps keep the onion layers together, making it easier to make clean, consistent cuts—especially when doing horizontal and vertical slicing. It’s a simple trick that makes a big difference.
5. Why is my brunoise cut uneven, even when I follow the steps?
Inconsistent results often come from one of three things: a dull knife, rushing the cuts, or uneven spacing between slices. Sharpen your knife, slow down, and focus on keeping your slices parallel and evenly spaced. With practice, precision becomes second nature.
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