You may have to chop a few onions to get into your slicing groove, but once you've got the hang of it, you won't believe how quickly you can dice them up!
The first order of business: onion anatomy. This is the "root" end.
And this is the "tip" end...the green shoots grow out of this end when the onion is underground.
First step: halve the onion from root to tip.
Peel off the outer papery layer of skin.Begin slicing the onion from the root to the tip end. Do not cut all the way through on the root end. Leave yourself about 1/2 inch or more. The root end serves as an extra "hand" for you, holding the onion together until you're ready to dice it.