• With a sharp knife, cut the onion in half through the root end and the pointed tip.
• Place the cut sides on the cutting board and slice off the pointed tip. (Do not cut off the root end. Leave it intact.)
• Peel the skin away from the onion.
• Working with 1 half of the onion at a time, place the cut side on the cutting board. Arrange the onion so that the root end is facing to either the left or right side of you (not facing your body).

How to Slice an Onion:

• Hold the onion half in place with four fingers, then tuck your thumb behind the fingers. Start at the cut end of the onion (not the root end). Place the blade of your knife on top of the onion (parallel to the root end) and slice through completely, down to the cutting board. Move your fingers back toward the root end as you slice the entire half, making the slices as thick as you like. When you have finished the final cut, discard the root end.

How to Dice an Onion:

• Place your hand flat on top of the onion half, pressing it into the board. Turn your knife so that the tip of blade is facing the cut flat end. Start down near the cutting board (about ½-inch from the bottom side of the onion) and make a cut into the onion, almost all of the way through it, stopping about ½-inch before the root end. Remove your knife and repeat, to make 2 to 3 more cuts, ½-inch above the prior cut. You can make the cuts closer together for a small dice or father apart for a medium dice or large chop.
• Next, keep the onion on the board and turn the knife so that the tip faces the root end and the blade is on top of the onion. Starting at the side of the onion nearest your body, cut through the onion, from the top all of the way through to the cutting board. Repeat these cuts every ½-inch, moving across the whole onion half away from your body.
• Finally, turn your knife perpendicular to the onion (parallel to the root end). Hold the onion half in place with four fingers, then tuck your thumb behind the fingers. Start at the cut end of the onion (not the root end). Place the blade of your knife on top of the onion and slice through completely, down to the cutting board. Move your fingers back toward the root end as you cut the entire onion half. Small cubes of onion will form on your board.