Cut a deep cross from the top to the bottom of the onion but leave them attached to the base. [I didn’t really “get” this as I’d already cut off the tip and the base. I didn’t make any crosses.]

I don’t get this either. I’ve never seen onions prepared like this in any Indian restaurant I’ve ever been in, whether in India, the UK or anywhere else in the world. They’ve always been left peeled, topped and tailed, but otherwise whole.

It sounds a bit like the palaver that you’re supposed to go through with Brussels sprouts. Weird.