My uncle's friend is a professional chef. Every time I met him, we had interesting conversations about food. This question popped up once and he responded with a simple solution. read more
Cut them with a sharp knife - 90% of chefs don’t have a sharp knife, and they do fine. Put them away. Onions are fine if you don’t leave them sitting around. read more
Professional chef here: You need to learn the French technique where the root is left on the onion as you make horizontal slices not quite to the root so the whole onion stays intact. read more