- Peel away
the papery skin and any damaged inner leaves, leaving the root end
intact to keep the leaves held together.
- Cut the
onion in half lengthways from the top, through the root.
- Place the
cut side of one half of the onion on a board. Holding it firmly, cut
it into narrow strips from near the root end to the stalk end,
leaving the root end uncut so the slices are still held together.
- Turn the
onion round and, still holding it firmly, cut slices in the other
direction, across the strips, working from the stalk end, so that
the onion falls into tiny squares.
- Discard
the root end and repeat with the other half of the onion.
