Cutting an Onion

Savannah wanted to make a meatloaf, which is easy to do and not too many ingredients.  She made it before, but she complained that the onions were not uniform in size.  Every bite she either got very big or very small pieces of onion.  So she wanted me to show her how to cut an onion so all the pieces are relatively the same size.

1.  Trim the ends off the onion

2.  Cut the onion in half lengthwise and peel the skin.

3.  Position the onion so it's resting flat on the board.  The curved part is facing up.  Make your first cut parallel to one of those flat ends.

4.  Slice crosswise through the onion.  The onion may separate, but try to keep it together.

5.  Flip the section of the onion.  You may not want to cut the whole half of the onion.  You may want to cut a smaller section.

6.  Cut down along the straight edge and you should see little onion "cubes" appear.  Try to keep them uniform in size.

7.  Finish with a quick chop. 

CRITIQUE

Savannah was doing a great job until step #6.  The matchstick size onion pieces came apart and made it hard to get uniform pieces.  She spent a lot of time rechopping so the pieces were relatively the same size.  It takes practice...and with practice, comes perfection.

Does anyone know of a better way to cut an onion?  I appreciate any suggestions.