We’ve shown you how to slice and dice an onion like a pro, but one problem I always have is how to keep control of the last bits of onion that are too small to get a good grip on while chopping. This method from America's Test Kitchen gets the job done and keeps your hands safe at the same time.
Instead of peeling the thick skin right off, ATK suggests cutting off one end, then folding the thick parts of the skin back into a natural handle. That "handle" will keep the onion stable when you get down to the root end and want to dice that last bit that would otherwise be tricky to hold and chop at the same time.
If you're a dicing pro, this may not be a problem for you, but if your knife skills are rusty or you've been known to nick yourself with a kitchen knife, this technique can be a lifesaver. Hit the link below to see another graphic of this trick in action.
3 All-Star Tips for Building Your Own Stadium-Style Sausage [America’s Test Kitchen]