How many of you have cut onions and ended up in a weeping mess? I remember chopping many onions with my eyes on fire and tears bursting and flooding down my cheeks. Sort of like Niagara Falls or something. They burned so bad that I would run to the bathroom and flush out my eyes. There had to be a better way! After much research and trial an error, I can FINALLY cut an onion without crying. I think I officially turned into a grown up!
This is a simple step-by-step pictorial on how to chop an onion without crying! It works perfectly every time. Pinky swear.
Refrigerate your onion before cutting to keep the sulfuric acid from building up. It’s the sulfuric acid that makes you cry. You can also place the your onion in the freezer for about 15-20 minutes or dunk in ice water for 30 seconds.
Use an 8″ blade or larger. The larger the blade, the easier it is to chop. Make sure the knife is really sharp otherwise you’ll be bruising the onion and not cutting cleanly through the layers.
There are two sides to the onion: the root end and the stem end. The root end is the side that has all the little fibrous hairs. The stem end looks twisted on the end. Start by cutting off the stem end leaving the hairy root end in tact.
Cut the onion in half through the root end, not the waist, and peel off the papery outer layers and discard.
Next, place one of the halves rounded side up on the cutting board. Place the palm of your hand flat down on the onion and make several vertical cuts going all the way down but not chopping through the root end. Stop shy of 1/2 inch from the root end.
Form your hand into a claw to hold the end of the onion and make several slices horizontally in the onion.
And now you have a perfectly chopped onion without tears!
Look! No tears!