We’ve shared ways to cut onions without crying in the past, but if you’re tired of using silly tricks — or they don’t work for you — reader mavery81230 shows us that better knife skills can negate the problem altogether.
One thing that helps: Use a sharp knife (a really sharp knife), and learn how to julienne an onion. You’ll be done with the onion before you have time to react to it’s smell.
It’ll take a little practice to get this fast, but check out the video above to see an example. Of course, if you still find yourself tearing up a bit (I’m personally susceptible to tears long after the onion’s been cut), lots of folks also swear by putting them in the fridge. Readers sgtyukon and x2Empressa say sticking them in the freezer is even better:
I did a little experimentation over the last few weeks since I’ve been using a lot of white and yellow onions for cooking and putting the onions in the freezer for about 15 minutes fore cutting helps a lot more than putting them in the fridge. With the freezer batch, cutting the onions was almost pleasant! I also didn’t really notice much of a difference in taste, although the onions were quite fresh in all instances, so maybe that helps.
Note that chilling onions can change their texture quite a bit, which may produce unsatisfactory results in your dish, so you may want to personally experiment with this to see how it works for you. As for myself, I think I’ll just wear swimming goggles when I cook dinner from now on.