I use the knife with the guide, made for the blind, it's a serated
knife which I have had since the 70's. I cut the onion in half after
pealing. then turn it on it's end and start making downward slices
from the flat edge of the onion, going toward the outside edge. thus,
leaving all of the smaller rings inside the yellow onion intact. I
plan to place a piece of chicken on top of each slice, is that rite?
thanks.
