Before chopping, store whole onions in a cool, dry place with adequate ventilation. And don't forget tissues.

1. Cut off the stem end and stand the onion on its head. Slice it in half through the root.

2. Peel away the papery skin. Make several slices lengthwise, but not through the root, which holds the onion together.

3. Grasp the onion firmly, holding the slices in place, and position your blade parallel to the cutting surface. Make three slices into the onion.

4. With your fingers bent back and using your knuckles as a guide for the blade, slice the onion perpendicular to the cutting surface.