Hi, I’d like to make your life a whole lot easier. This is a secret a chef taught me back when I took the “restaurant course” in third year.
1) Chop onion in half
2) Peel onion
3) Make horizontal cuts in the onion first, then vertical cuts (as thick as you want)
**LEAVE THE STEM UNCUT**
(The stem holds it all together, otherwise it would completely defeat the purpose of cutting it this way)
4) Cut onion vertically from right to left
5) Et voila! You have a perfectly diced onion, in half the time = half the crying
You’ll have to dice the stem part the traditional way, or just chuck it out.
Try it and let me know if it works for you!
You’re welcome ;)