Remove the peel (the brown, brittle outer layers) of the onion and place the onion on the cutting board so that the tip faces left and the remnants of the roots facing right (inverse if you’re left-handed). While firmly holding the onion with your one (usually the left) hand, cut off the remnants of the roots (by cutting through the onion body approx. 1 cm from the roots) and then vertically cut through the onion every approx. 2 mm moving from right to left. Stop this procedure when you can hardly grip the onion without cutting your finger. Tip, root-remnants and onion shell are discarded; the freshly cut onion rings can be fried directly or cut further into smaller pieces.