Trim the Top: Using a sharp knife, cut off the non-root end (the top) of the onion, exposing the layers and making it easier to peel.
Keep the Root Intact: Leave the root end intact to hold the onion together while slicing or chopping, minimizing mess and reducing the chance of tears.
Slice the Onion in Half: Place the onion flat on the cutting board and slice it vertically through the root, creating two halves. This makes peeling easier.
Peel Off the Outer Skin: Use your fingers to remove the papery outer layer and any tough or discolored layers. The exposed onion should be smooth and fresh.
Optional First Cut: For stubborn skin, make a shallow vertical slit down the outer layer with your knife, helping to lift and remove it easily.
Stabilize While Peeling: Hold the onion firmly on the cutting board with the root end down for better control and safer peeling.
Rinse if Necessary: If the onion feels slippery after peeling, give it a quick rinse and pat it dry before proceeding with slicing or chopping.