Dicing an Onion

Halve the onion through the root and peel it. Leave the root on, since it holds the layers together while you cut. Make lengthwise cuts toward the root without cutting through it, then slice across. Cut finer for sauces and meatballs, where the onion has to melt in. Use bigger pieces for braises that cook for hours. A sharp knife crushes fewer cells, so your eyes sting less.