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A paring knife, held carefully and used with a gentle scooping motion, is ideal for this delicate work. The key tip is to hold the knife so that the onion rotates around the blade, not the other way around, which minimizes the risk of slipping and injury. Carefully remove both the tip and the root, exposing the onion’s layers.
Peeling the Onion
With the root and top removed, you can now peel off the outer skin.
Step 3: Remove the Skin
Slice the onion in half once more, then gently peel away the papery outer layer. Sometimes, the first layer may be slippery or slightly damaged, so removing this layer ensures cleaner dicing and a better aesthetic in your final dish.