How do you efficiently peel an onion, so both time and material wasted is minimized?
The way I do it: I cut off the stem part farthest from the roots (which has to go anyways, and gives me a nice flat bit to stand the onion on for the next cut), then slice it in half. At this point comes the crux: to peel off the brown outermost layer, I can worry at it with my fingernails or a knife, but that brown stuff mostly flakes/brakes off and doesn't detach in a nice way, except in very rare occasions. Even though it's material efficient, it takes too long.
Alternatively, I can peel off the next-to-outermost good ("meaty") layer together with the brown skin, which goes very fast but wastes that layer.
Is there a way to very quickly and cleanly get off only the brown skin?