The Seattle Times - "LET ME SHOW you how to chop an onion," says chef Bertrand de Boutray in his thick French accent. "First you cut it in half," he demonstrates on the white cutting board before his expert hands. "Then you make little criss-cross cuts, without cutting through the root end," he says emphatically. A few more swift cuts and — voila! — perfectly shaped squares of chopped onion. No need to ever cut the ends off onions again!