It's true! And it's easy to remember the two techniques.
Sometimes you want the full onion flavor, say, on a burger or in a recipe.
Sometimes you look for a more subtle intensity, as part of a salad, perhaps.
Well, to get the less-intense onion experience, cut the onion from end to end (kind of like north pole to south pole).
To release even more flavor, cut the onion as if you were marking the equator and the tropics, across the widest circumference.
[and: bon apetit : ) ]