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Cut off the top of the onion and trim the root end.
Slice the onion in half, from the top down through the root.
Take one half of the onion. Once you peel off the exterior layers, and with the root on the far side, make vertical slices from right to left, aiming for about 80% of the way through the root end.
Cut this onion half completely through the root.
Separate the two pieces (technically, two quarters of the whole onion).
Tip each piece onto its other flat end with their rounded backs facing each other.
Pick up the right piece and 'leapfrog' it to the left side.
Push these two pieces together.
Make the same vertical cuts as you did in step 3, from right to left, not quite all the way through the far end.
Turn this entire half 90 degrees counterclockwise and chop all the way through.
Diced onions, baby!
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