Many dishes
use chopped onions as an essential flavoring. Stuffings, for example,
require evenly chopped, small pieces.
Peel the
onion. Cut it in half and set it down on a board. Make lengthways
vertical cuts along it, cutting almost, but not quite through, to
the root. Make two horizontal cuts from the stalk end towards the
root, but not through it.
Cut the
onion crossways to form small, even dice. This can be done in
advance and kept in a covered bowl in the fridge until required.