11.   Cut onions into medium dice.

12.   Cut the onion in half horizontally.

13.   Cut the onion into little pieces in the same way you cut up the garlic cloves.

14.   Cut the onions, including most of the green tops, in one-half-inch sections.

15.   Cut each onion in half from stem to root end.

16.   Cut green onions, especially the tender greens, very thinly and at an extreme bias for long, pointy rings.

17.   Cut the onion in half from top to bottom.

18.   Cut the onion in half through the root, setting half aside.

19.   Cut the onion in half through the stem end.

20.   Cut the onion into thin slices and set aside.