Cutting onions is tricky.
Not only do you have to deal with the fumes that make me want to remove my nasal passages and eyeballs, but while you’re chopping away, half blind, the layers of your onion are sliding all over the place, making it hard for you to cut uniform pieces.
Never fear, dear reader, your problem is solved – with a little help from Martha Stewart.
When cutting an onion in half, do so from root to top, not through the middle. Remove the skin as usual.
The real trick here is to keep the onion’s root system intact as long as possible.
Make some deep vertical slashes in your onion delineating the width of your desired pieces, being careful not to interfere with the onion’s roots. Then simply slice perpendicular to the slash marks and you’ve got your pieces and your onion stays together long enough for you to cut the whole thing!