Leave the root on the other side of the onion uncut.
The peel still attached to the root can be used as a “handle” to make holding onto your onion easier while you cut it.
The root will help hold your onion in place, so be sure not to cut completely through it. [5] X Research source
Work slowly so you don’t accidentally cut yourself.
Make sure all of your cuts are the same distance apart so your pieces are all the same size.
Make sure the chef’s knife you use is sharp or else it will be difficult to cut through your onion.
If you have trouble separating the peel with your fingernail, scrape it with the edge of your knife to lift it.
Be careful of the blades while putting your onions into the machine since they are sharp and could cut you. Never operate your food processor without the lid.
Be careful not to pulse your onions too much or else they will turn liquidy and you can’t use them in your recipe.
Whole onions stay good in your pantry or fridge for up to 3 months.
You can also wear kitchen goggles to help prevent any tears.
Always keep the knife blade pointed away from you so you don’t accidentally cut yourself.
