How to Slice an Onion

1. Stage

Cut off the stem end: Cut off the stem end of the onion by about 1/4 to 1/2 an inch.

2. Stage

Trim the root end, keeping it intact: Trim the roots but keep the root end intact. The root end will help hold the onion together as you make the other cuts.

3. Stage

Cut the onion in half: Place the onion with the cut stem side down on the cutting board. This will stabilize the onion. Cut the onion in half through the root end.

4. Stage

Peel back the onion skin: Peel back the onion skin and place the onion halves cut side down on the board. If you want, to help keep your cutting area tidy, peel off or cut off the onion skin from the root end.

5. Stage

Slice the onion, making angled cuts: Cutting along the natural lines of the onion, make angled cuts into the onion, aimed at the center of the onion. Cut almost all the way, but not all the way, to the root. It will be easier to handle the onion while cutting if the root end stays intact. Space your cuts depending on how thick you want your onion slices to be. More cuts for thinner slices, fewer cuts for thicker slices.

6. Stage

Make a "V" cut: Cut a "V" in the root end to cut away the tough root end that is holding the onion slices together. Then break apart the onion to get the slices.

7. Stage

Halve the onion root to tip: Cut off the stem end by half an inch. Cut the root end by 1/8 of an inch, leaving the root core in place. Place the onion stem cut side down on the cutting board, cut it in half through the root, and peel back the skins as in steps above for slicing an onion root to stem.

8. Stage

Place the onion cut side down: Place the onion halves cut side down onto the cutting board. Do not remove the skin you peeled back, which will act as a handle as you slice closer to the end of the onion. Place the onion halves cut side down on the cutting board.

9. Stage

Guide the knife with your fingers: Hold the onion firmly with one hand, with the fingers curled inward. With a sharp chef's knife in the other hand, place the side of the blade against the knuckles of your index and middle fingers.

10. Stage

Slice the onion halves: Use this as a guide as you make slices through the onion. The curled fingers will protect your fingertips from the knife while cutting the onion. When you get close to the root end, you can hold on to the peeled back skins as you make the final cuts in the onion. Here's a tip for serving slice onions raw in a salad or sandwich: soak them in a little water with lemon juice or vinegar to remove the harsh bite of the onion!

11. Stage

Cut the stem: Cut off the stem end of the onion and peel back its outer peel.

12. Stage

Cut a sliver of onion: With the peeled onion on its side, slice off a thin sliver from the side. Then place the onion on the cutting board with this thin sliver cut side down. This will stabilize the onion's position so as you slice the onion rings, the onion will not roll.

13. Stage

Slice to make whole onion ring slices: Curl your fingers inward as you grip the onion to protect your fingertips. Slice the onion in whatever thickness you desire. If you wish separate the cut disks into separate onion rings.