To slice an onion without trouble, you need two things. First a knife that really cuts, because a dull blade crushes the onion instead of slicing it, and that is what makes you cry and makes it slip. Then a way of holding the onion that keeps it steady while you cut. Once you have those two things, it takes you two minutes. And the pieces do not need to be even to be good: in a sauce, they melt.
Keep the root until the end. It is what holds the layers of the onion together while you slice. You throw it away last.
Two minutes for the first onion. After five, you do it in a minute without thinking.
If the pieces are too big, no problem, let them cook a minute longer. If you cry, put the onion in the fridge for twenty minutes before cutting it, and check that your blade is sharp. If you cut yourself slightly, cold water, a plaster, and you carry on tomorrow. It happens to everyone.
The grandma-style bolognese sauce. It takes 1 h 45, but 1 h 15 of that happens without you, and the sliced onion is the very first step.
Steady the board with a damp towel underneath so it does not slip, and keep your fingers curled. A sharp knife is less dangerous than a knife that slips.
Very easy
Very easy
Very easy
Easy