The first two steps are interchangeable in order. I actually find it easier to cut the onion and then peel it but for some reason didn't do so this time.
- Cut the papery tipped end off and peel off the skin. The secret: you'll want to keep the root on the onion while you cut it -- this will help keep from falling apart while you cut it.
- Cut the onion in half through the woody root end.
- Place the onion with the biggest cut surface facing down and make your first series cuts perpendicular to the root (in the same direction as the veins in the onion), every 1/8-1/4".
- Turn your knife the opposite direction and make the cuts across the cuts you previously made at the same intervals.
It's just that easy. You'll end up with a perfectly consistent dice.