Does cutting onions turn you into a weeping mess? Avoid a teary scene the next time you're chopping onions by using this simple, surefire method.
Cut into the onion
Start by locating the root end of the onion. Just beneath the surface lies the onion bulb, which contains the greatest concentration of the onion's tear-producing enzymes.
With a sharp paring knife, make an angular cut about one-third of the onion's diameter deep, and proceed to cut in a circular direction, always being sure to cut away from your other hand.
Remove the cone-shaped piece of onion in one big chunk, which should contain the bulb, and move this part of the onion as far away from your eyes as you possibly can, or at least into the trash. Do not put this in your garbage disposal.
Proceed to peel the onion, then make one big slice lengthwise with a large knife. Turn the onion on its side and make three or four cross-cuts, and chop lengthwise for the big finish.
You can also wear a pair of swimming goggles and cut the onion and old way you want, or try putting it in the freezer for about 20 minutes prior to chopping.
Remember to use a sharp knife and always breathe through your nose, or your ears... if you can.