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A key visual indicator of quality is the intact skin. A whole, unblemished pepper-like skin suggests the onion is fresh and hasn't dried out. When selecting an onion, look for one that feels solid, with no soft spots or sprouting parts, ensuring a better result in your cooking.
Preparing the Onion: Removing the Top and Root
Once you've selected a good onion, the first step is to prepare it for peeling and dicing.
Step 1: Cut Off the Tips
Start by cutting off the top of the onion—the pointy end—along with the root end. The root end is often tough and fibrous, anchoring the layers together. Cutting these parts helps in removing the outer skin and making the onion more manageable.