You my find recipes that call for vegetables cut in "mirepoix" and I thought the best way to explain this type of cutting in small, small dices, was to take a picture!
Here we have 1 onion, 1 carrot, and 5 button mushrooms cut in mirepoix. When we cooked them in 2 Tbsp of unsalted butter, we started with the carrots (3 minutes), then added the onions (3 minutes), and finally the mushrooms 3 minutes; which means that altogether, the carrots were cooked for 9 minutes, the onions 6, and the mushrooms 3. We used them to stuff free range chicken breasts - which later were poached in a leek and water cress sauce ... miammm.
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