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Step 1
Onions should be stored in a cool dark place such as a cellar or an indoor cabinet. Although some people keep them in the refrigerator, they really do best unrefrigerated.
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Step 2
To peel the onion, cut off the top cleanly so that it leaves a flat edge. Turn the onion over and cut the bottom off in the same way.
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Step 3
Score down the side of the onion with a paring knife. If it's a very large onion, score down both sides. Now take the tip of the knife and grab the edge of the onion skin and pull it off.
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Step 4
To chop an onion, first run it under icy cold water for a few minutes. Next spray a cutting board with a little cooking spray or wipe it with a little oil.
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Step 5
Hold the onion firmly on the board and make a series of cuts across the onion slicing all the way down close to the bottom - but don't cut through to the bottom. Next cut a series of lines in the opposite direction, so that the top of the onion looks like a checkerboard. Slice the onion in half down the middle and lay both sides flat on the board. Now cut across the onion in slices. This will dice your onion beautifully. Cut the little bit at the end up a bit more if it needs it.
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Step 6
If you want the onion sliced, here's an easy trick. Lay the onion on its side and put a long tined fork in one end of it. Slice cleanly through the tines into nice even slices. When you've finished that area move the fork down and cut through that section. Continue until you're done.
