A random vendor at the farmers market changed how I prep onions

I was at the Saturday market in Portland last week, picking up some shallots for a sauce, and the guy at the stall asked what I was making. I told him about a French onion soup I do for a special, and he said, 'You're probably crying because you're cutting against the root, try leaving the root on and going from the top.' I laughed it off but tried it that afternoon. Honestly, it worked way better than the freezer trick I've used for years, and now I'm wondering what other basic habits I've got wrong. Has anyone else had a random vendor or customer drop a tip that outdid what culinary school taught you?

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