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I'll get the ball rolling.
The Way of the Onion
Chopping onions can be a pain in the ass. A decent knife helps. Here's how I go about it. First, cut the stalk off (the elongated bit on the top, not the hard hairy bit on the bottom). Turn it upside down and stand it on the flat surface you just made. Cut it in half downwards, cutting through the tough hairy bit. Now take one of the halves, pull the skin off it, and stand it flat side down. Make vertical cuts running away from the hard bit, e.g. if the hard hairy bit is on the left, the cuts go from left to right. Don't cut the hard bit itself, start your cuts just shy of it. You should end up with parallel strips held together at the end. Now, holding the pieces together, cut sideways horizontally, not down - e.g. if the hard bit is still on the left, cut from right to left with the blade parallel to the cutting board. Finally, chop down at 90 degrees to your first cuts. You should end up with cubed onion. Each little cube will be made of layers, so you can use your fingers to separate it even more if you like. Treat the other half of the onion in the same way, or store it.
Before you throw away the stalk, hard end bit and skin, you can boil them up with a pinch of salt to make an onion stock. Chuck in some peels of carrots and things to upgrade it to a vegetable stock, but don't use potato skins, they do strange things to the broth.