Onions are the base of many delicious recipes, but their round shape and papery skin can make them difficult to slice. Make slicing onions easier with this technique. First, trim a small amount from the non-root end of the onion. Discard it, then flip the onion so that the cut side is laying face-down on your cutting board.
Next, carefully cut the onion through the root to create two equal halves. Peel back any papery skin that is remaining on the onion, discard it, and then lay the two halves on the cutting board with the cut side down; this will give the onion stability as you slice it.
Then, with your fingertips tucked back to avoid injury, carefully cut through one of the onion halves crosswise, producing a slice.
Continue cutting through the onion at even intervals so that all your slices are the same width.
Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.