To peel cooking, Spanish or red onions, first score in several places, from one end to the other (if difficult, also peel away the outer layer of flesh). To prevent onion tears, peel while holding the onion under cold running water; or briefly parboil, drain and peel; or boil or steam the onion whole if appropriate to the final preparation, and peel after cooking.

Bunching onions are easily peeled by gently sliding off the outermost paper-thin layer after trimming.

Onions are best chopped by hand (food processors easily reduce them to mush). Cut in half, place flat side down, hold at root end and make a series of parallel cuts. Turn 90 degrees to make several close cross cuts to produce finely chopped onion.

To make thin, even onion rings, peel and carefully slice off a thin piece halfway between root and tip end along one side. Roll onion onto newly cut side to rest flat, hold steady at root end, and slice.