Today on Cooking at Home I'm going to take a minute to show you some typical ways that I cut onions for these segments.
To "thinly slice" onions, you'll want to use a sharp knife to cut the top and bottom off of the onion and then carefully cut through the outer skin, from top to bottom, peel it and then cut it in half from top to bottom.
Working with the flat side against the cutting board, cut it into 1/8 inch thick slices from top to bottom.
Next I want to show you what I call a "thinly chopped" onion, where you start with the same peeled and halved onion and then cut it along the circumference of each half before slicing those halves from top to bottom into somewhat thin slices.
It probably goes without saying that "rough chopping" an onion is similar to that except the final cuts are a lot larger.
Probably the most difficult technique for cutting onions is called "dicing."
You just want to cut the top of the onion off for this and then cut the onion in half from top to bottom, through the root end, and then peel each half.
Next, use a sharp knife to cut the onion horizontally at 1/4-inch intervals, from the cut end towards the root end, without the knife going through the root end of the onion.
Next, turn the onion so that the root end is facing away from you and cut the onion from top to bottom into 1/4 inch thick slices, again without going through root end.
Finally, turn the onion back to the original side facing position and cut it from top to bottom into a 1/4 inch dice.