Heat 2 tbsp of the oil in a pan over a medium heat
Peel one onion, leaving the root intact. Then, cut it in half through the root.
Next, cut the root at an angle and trim away the top of the onion.
Hold one side of the onion between your little finger and thumb. Place your other fingers on top of the onion.
Angle the fingernail of your middle finger and use that fingernail to guide and buffer the blade as it slices the onion very finely from one edge to the other.
Ease the blade further up the onion with each cut. Do this until you are left with finely chopped pieces.