Holding your knife at a 45º angle,
slice along the ribs cutting nearly all the way through, stopping a 1 / 2 - inch before cutting through.
1/2 large yellow onion (or 1 medium onion, my onions were massive),
sliced into 1 / 8inch crescents (cut in half, chop off ends, cut
along ribs to create thin, but not too thin,
slices)