The cutting style that requires a different way of peeling the onion before you begin is when you are cutting onion rings. For onion rings, you slice off the stem end, peel away the papery skin, and then slice the onion into rings while keeping it whole. This contrasts with other cuts like slicing pole-to- pole or dicing where the onion is typically halved and peeled after cutting through the root and stem ends.
In summary:
- For most cuts (slicing, dicing, pole-to-pole): You cut the onion in half first, peel after cutting the stem end, and keep the root intact.
- For onion rings: You slice off the stem end and peel the onion whole before slicing it into rings.