Every day when you cook something you almost invariably have to cut onions. It appears to be unavoidable. Well, how are you cutting your onions?
I remember Julia Child discuss this as well. Cut the onion in half from the root end to the tip and then slice. That way the slices are manageable when eating a soup or another dish. No long circular strands hanging down.
Please don’t cut off that stem. If you leave the stems on your onion, you will have a handle to use to do your fine dicing. If you watch the chef’s on TV dicing onions like a human Cuisinart, they never show cutting the end of the onion do they?
Well that’s a problem especially if you have no stem or handle it is difficult and not so elegant to deal with the end. This is so much easier!