1-Getting Started with Chilling and Safety: First off, place whole onions in the freezer for 15 minutes before you start that’s your secret weapon against those weepy eyes. Wear goggles that seal around your eyes to keep fumes at bay, then peel the onions by removing all that papery skin carefully. Soak the peeled onions in cold water for 5 minutes to chill them out even more and cut down on irritation.

2-Getting Started with Chilling and Safety: Set your cutting board on a stable spot and turn on a fan or vent to scatter those pesky vapors. Now, cut off the top end of the onion and slice it in half vertically through the root for a steady base.

3-The Chopping Dance: Hold one onion half with your fingers curled in, using your knuckles as a guide to keep those fingertips safe nobody wants a band-aid in their dinner! Make vertical cuts perpendicular to the root, spacing them out for finer or chunkier pieces as you like. Rotate the onion half 90 degrees and make horizontal cuts parallel to the board, but stop when it gets too risky.

4-The Chopping Dance: For the little end bits, plop them flat side down and chop horizontally with care to dodge any oops moments. Finally, trim the root end last without slicing into it, then toss the roots and tops. This whole process takes about 20 to 25 minutes, including that chill time, so you can whip it up fast.