Getting an onion from its natural state—round, layered, and slightly slippery—to neatly diced is only part of the problem. That other problem—the one that makes us weep, literally—has plenty of solutions. Try leaving the root end intact when you chop, as Regan shows here. A refrigerated onion will hold its juices better, which will stave off your tears. Or perhaps use the only really fail-safe method: goggles.
Associate food editor Regan Burns walks through the steps to dice an onion. Goggles not included.