The onion cut that uses a different peeling method is the “roundels” (onion rings) cut.

When cutting onions into round slices/roundels, you usually:

  • Keep the onion whole (instead of halving it first).
  • Slice off the top and root ends, then peel the skin from the outside of the intact onion.
  • Only after peeling do you lay the onion on its side and slice it into circular rings/roundels.

By contrast, for most other cuts (like vertical slices, dice, or petals), you typically first cut the onion in half, then peel each half before proceeding to slice or chop.

So, the answer is: roundels/onion rings require that different way of peeling before you begin.

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