Onions can add a burst of flavor to any dish or can taste fantastic on their own (hello, onion rings)! But chopping onions can make you cry worse than watching The Notebook. Why? Because when you cut into an onion, you break open the vegetable’s cells. This sets off a chemical chain reaction which results in those pesky oniony tears. But there is a way to keep them at bay.
Take an onion, cut it into quarters, break the pieces apart and rinse them off with water. This will drastically decrease the amount of tear-inducing irritant released into the air and make for a better cooking experience. Repeat the process as needed.
Using a sharp knife will also help. A dull blade bruises the onion, which in turn release more of the chemical into the air where as a sharp blade slices more cleanly and cuts down on bruising. And less bruising means fewer tears.
See more cooking tips and tricks.