I'm a pro at dicing an onion. My issue is always peeling it. The papery skin is so tough to get off, and I'm never sure just how many layers to peel off.
Does anyone have any sure-fire tips on how to peel an onion in 2.5 seconds every time?
If the first layer of onion flesh is slightly dimpled or has a kind of matte finish, it's probably turning 'skinny'. Strip that off too.
I don't like to slice until I have the shell off and I find with scoring I have it all off in one movement.
Cut both ends off. Use compressed air to peel
Soak the onions in plain or luke warm water for 15 minutes. This will help in peeling off the onions easily.