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How to slice an onion

Onion slices are versatile. In quick-cooking dishes, they stay distinct enough from the other ingredients that they don't permeate every bite as diced onions would. In longer-cooking dishes, they have enough surface area to turn soft and brown, but their natural shape and length keeps them intact.
To make contoured half-round slices, first cut the onion in half through the root.
Next, slice away the both ends of each half and pull away the onion's skin. Since the ends hold the slices together, cutting them off frees the slices to fall into individual pieces.
Starting on one side of the onion with the knife at an angle, make slices as thick or thin as you like.
Rotate the knife around the contour of the onion, bring it closer to perpendicular to the cutting board as you go.
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