1. Using a large sharp knife, trim off stem end of onion and cut it in half lengthways, through root end.
2. Peel off skin on both halves, leaving root end attached.
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3. If there are any long bits of root, remove them to prevent them getting in the onion.
4. Next, make horizontal cuts parallel to chopping board, slicing to, but not through, the root.
5. Then in the opposite direction, make lengthwise vertical cuts along the onion. Make sure not to cut through the root. Claw your hand to keep fingers safe from the knife. The more vertical cuts, the finer the chopped onion.
6. Cut across the width of the onion to chop into small pieces.
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Oak chopping board, Lakeland. Pro Chef's knife, Zwilling J.A. Henckels.
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