Step by step instructions

Have you ever turned into a weeping mess while fixing a seemingly easy meal? Is the onion to blame? Why it may not ensure dry eyes, this technique will help reduce those tears as well produce you with consistent uniformed even cutting, in the shortest amount of time.

Start with a whole unpeeled onion.

Chop off the roots which are the stringy fibrous strands coming off the end.

Next, peel back the papery skin of the onions. Make sure too also remove any of the white film left behind as well so you have a smooth even outer layer of onion.

Turn onion on side and slice in half

Working with one half at a time place onion horizontally on board. Keeping knife parallel to board cut a slit as close to board as possible stopping 1 cm from end of onion. You want to keep in tact at far end. Make sure too only touch the onion on very top to ensure no cuts are made to your fingers.

Pulling your knife back out and depending on the size of the chopped onion you are looking for, reinsert a little further up, stopping short of the edge once again. Repeat all the way up the onion usually making 3 to 5 cuts depending on the size of the onion.

Next face the bulb end up to top of board. Starting at one end make long vertical slits into onion all the way across.

Finally, with your fingers in a claw position, dice through the previous cuts perpendicularly to create desired size of diced pieces.

Finally, perfectly cut onions with no tears!