Stole this idea from my local Sushi Tashiro in RPV. I always wondered how they got their onions so thin and confetti like. Last week I popped in for lunch and they were prepping for dinner. Through the glass fish fridge walls I watched one of the chefs cutting a couple of dozen onions at once. He would get just about to the elastic band, then take it off and place it an inch down the stems. Works for anything from 3 too 30 onions and beyond. Endless onion possibilities.
never work in your kitchen, get creative and make some magic!