Cooking & Baking

cut the flowe end off and leave the root end intact. Cut it in half, bisecting the root end. Grab the peel on one side. If it gives you an argument, try to start it from the other. Peel it back to cover the root end. This will give you a handy handle while you cut the onion into chunks, half moons, or fancy French mini dice.

If you're doing onion rings, cut off the flower/stem end You can usually rub the papery stuff off easily, then score both sides of the onion so you've got places to grab the non papery but tough inner peel. Cut it off at the root end. Then use a mandoline for those pervectly even onion rings., I hate hand cutting onion rings, but will do it if I want thick ones since my mandoline doesn't adjust that far. I usually pick onions that have a flat spot. The rings are a little squashed on that side rather being perfectly round, but they taste so good nobody has ever complained. and I don't end up with brutalized and/or missing fingers.