To prepare the onion
: Trim the stem end just where it starts to be firm and solid. Trim the root end just enough to remove the tentrile-like roots. Trim as little as possible of the globe portion of the onion
on its stem end on your cutting board and cut through the center of the root to split the onion
half. Peel the dry outer skin from each of the halves. Working with each half separately, make a series of radial cuts from near the root, about 4 millimeters apart. Be careful to not cut through the root. Finally, cut the onion
crosswise at 3-millimeter intervals to produce a 3-millimeter dice.