First, remove both the stem ends.First, remove both the stem ends by slicing them off.

Then peel off the paper-y skin. Mine came off easily, but you can use a paring knife to help pull it back if you need to.Then peel off the paper-y skin. Mine came off easily, but you can use a paring knife to help pull it back if you need to.

This optional step does help create a steady base to keep your onion from rolling around. Cut a small sliver off one side to create a flat base. Turn this flat side down facing the board.

Begin to make slices, with your knife in the same direction as you had it when you sliced off the stem ends.

Choose your desired thickness, and start slicing carefully, all the way back until you have a bunch of slices.

Once everything is slices, use your hands to separate out the layers of the onion slices into rings as shown in the above photos.

First, cut off both the stem ends, as shown in the onion ring tutorial above.

Next, sit the onion on one of those flat sides you just cut off. This gives it a steady base.

Take your knife and cut right down the middle, from one stem end to the other as shown in the photos above.

Next, remove the skins.Next, remove the skins.

Then lay one of the halves, center side down. Position your knife with the tip at one stem end, and the base at the other. You want to cut slices with your knife cutting from one stem end to the other, as shown in the above photos.

Your end slices may look a bit thick. Here is what I do to remedy that and get them similar in size to the other slices. Just flip it over, flat side down, and cut into 2 or 3 equal parts.

Use your hands (and/ or a spoon) to separate out the layers.use your hands (and/ or a spoon) to separate out the layers.

First, remove one stem end of the onion. I always leave on the pointiest end because it makes a great little handle to hold onto.

Turn the flat side you just cut off down on the board, and cut the onion in half, from one stem end to the other.

Remove the papery skin, and if desired, remove the first layer beneath that. If it is wrinkly or sketchy, just go ahead and remove it.

Lay the large flat side down on the board, with the pointy side toward the side of your non dominant hand (the one not holding the knife - I am right handed, so left is my non dominant). Place your non dominant hand on top.

Take your knife and make horizontal cuts, cutting sideways as shown in the photos above. Depending on the size of your onion, you may want to do a second or third sideways cut. Your cuts should be somewhat evenly spaced. For the photos show above (medium-largeish onion), I eyeballed my horizontal cuts into thirds.

Turn the onion on the board so it has that pointy end opposite of you. Then use your knife to cut rows from one stem end to the other stem end, taking the knife straight down. As you will see in the above photos, I leave a little space and stop cutting, just before the pointy stem end. This gives me a little safety margin and leaves that stem "handle" intact!

Next, I gently turn the onion 90 degrees, with the pointy stem on the left (my non dominant hand). So for a right handed person, this is counter clockwise.

Gently squeeze the onion with that non dominant hand, while making careful cuts with the knife facing the same direction as when you cut off the stem end.

Keep cutting all the way back until you reach that pointy stem end. You can toss out the stem end. Or use the optional step below to get the most out of your onion.

Optional step: Just tip that last piece over onto the board. This gives it more of a steady base to work with. Just slice a bit off the top, and use your knife to cut perpendicular cuts across, if needed, to cube that piece. Then you can flip the remaining piece back up how it was standing before. Now you have a flat top to cut from, which is much easier. I can usually slice another row or two, depending on the size of my onion, and the length of its stem. Then you are left with only a tiny piece to discard. See photos above.

First, repeat the following steps from the dicing section above: cutting off one stem end, sitting the onion on that flat cut side, cutting it in half, and removing the skins. Place the onion with the large flat side down, with the pointy side toward your non dominant hand.

Make slices with your knife cutting in the same direction as when you cut the stem off. Keep cutting all the way back until you reach the stem end.

Discard the end.