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.