Sounds easy but it’s still nice to have a demo, right?
Start with an onion.
slice off both ends (the tip and the root).
place on one of the now flat ends.
Begin removing skins and save for stock.
slice in half from top to bottom.
Continue peeling.
Place cut-side down.
Begin making thin slices by placing the tip of your large chef’s knife on the cutting board above the onion and firmly sliding down, slicing through the onion. Once you get to the root end, discard.
Slices should be anywhere from paper thin to nice and thick (think onion rings). Your recipe will dictate what to do.
