How to Chop an Onion

Learning this technique made me feel like a chef- fo' real. My eyes are always on fire when I cut onions but this is so fast that I can usually get by without wincing.  I use this method even when I'm doing a thicker dice.  It's just so much faster and you get a more uniform sized dice.

Other helpful tips are to keep your onion in the fridge and to use a sharp knife.  My grandma always put tissue in her nose, which helps.  I wore swimming goggles in college, which helped. I've also heard that holding a match between your teeth while chopping helps . . .

THE TECHNIQUE:

Basically, you cut an onion in half, splitting the root.  Cut off the other end and peel off the outer layers.  Using the tip of your knife pointed at the root, make thin parallel slices, being careful not to go through or past the root. Hold the slices together and make a few cuts perpendicular to the ones you just made.  Now, slice your onion.  Genius! Watch this short instructional video.