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Before You Begin
Though it seems simple enough, chopping is an important skill. Uniform pieces of onion (or other veggies, meat or chicken, for that matter) not only look impressive but cook evenly. Sharpen your knife before you start—it will cut more easily, making you less likely to hurt yourself.
Tip: To prevent tears, store onions in the fridge for 20 minutes before chopping.
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Step 1: Trim both ends from a medium onion. Place cut-side down on a cutting board and slice in half.
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Step 2: Remove and discard outer layers. Place one half, rounded side up, on board. Place your palm flat over curve of onion.
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Step 3: Holding knife parallel to board, make 1 or 2 slices into onion.
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Step 4: Shape your hand into a claw and make 3 to 4 cuts straight down into onion, leaving one end slightly attached.
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Step 5: Change direction and slice straight down, following curve of onion half (see photo). Repeat with remaining half.
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