Onions

Does anyone have any fool proof method of peeling and chopping onions without crying?

Wear contact lenses!

If you keep them in the fridge, the cold inhibits the enzymes that trigger tears. 

I was told to slice off the top and bottom of the onion and dispose of those immediately before touching the rest. I think that makes for a slight improvement

Thanks for the responses. Looks like I might just be a crier. Does anyone else suffer? I mean when the tears start, that is me out of the picture for about 5 - 10 minutes.

Wear contact lenses!

A bit extreme as I don't wear glasses. But that works? Wow. I would never have guessed.

If you keep them in the fridge, the cold inhibits the enzymes that trigger tears. 

I'll give that a go.

I've tried the burning a candle trick. Didn't work at all.
Really sharp knives. Now that does help a bit but still end up with tears.
Had a fan blowing on my head taking the vapours away. Didn't seem to work too well.

I was told to slice off the top and bottom of the onion and dispose of those immediately before touching the rest. I think that makes for a slight improvement

I do that already. Wonder if I just have more sensitive eyes than normal.

I know some companies sell goggles you can wear while chopping onions

My aunt always chops hers in one of those choppers (like a slap chop, only older!) and she said she doesn't tear up.

This thing! I had the same as this, but it broke, so I got another one from Lakeland. I would not be without it!!!

If you keep them in the fridge, the cold inhibits the enzymes that trigger tears. 

Oh wow, that explains a lot... I never teared up chopping onions when i lived with my parents (who always kept them in the fridge) but I always do here (we don't - saves space). Like, sometimes to the point of tears streaming down my face! I'll have to give that a try.

Apparently wetting the onion (after you've peeled the top layers off) helps too because the water traps the enzymes which are released. It's not foolproof but it does help a bit.

I too am a crier and even tear up if Jon is cutting onions and I just happen to come in at the same time. I may have to look into one of those devices. They look cool.

I have this https://www.pamperedchef.co.uk/ordering/prod_details.tpc?prodId=1702&catId=4&parentCatId=4&outletSubCat=&viewAllOutlet= and like it a lot. It's easy to use and to clean too.

I tear up some kind of awful (like bad enough to ruin my makeup!).  My eyes also burn really bad if someone else if cutting onions (even if I've just walked through the front door).  I'm definitely interested to see if any of these tips work.  I wish I had one of those automatic onion chopper thingies...mostly because on top of being a big cry baby with them, I'm also not good at dicing anything either so the pieces always end up too big anyway.

I tend to be very sensitive to onions, and I've always found that it does help to get the onion good and wet.  In the extreme, and if you're very careful with the knife, you can even slice the onion under running water.

Of course, I got sick of slicing myself in the process.  So, I dug out my old lab goggles from my chemistry class.  They work very well.  So, if you're very sensitive, I'd recommend just investing in something like that. 

I know some companies sell goggles you can wear while chopping onions

My aunt always chops hers in one of those choppers (like a slap chop, only older!) and she said she doesn't tear up.

But I like the feel of slicing through the onion and going chop chop. 

Sounds as if I may have to invest in those goggles as they sound like they might do the trick. But I'll give the ice box a go first.


What do all these big name chefs do? I suppose they have some minions to do it for them.

This is on the same path of refridgeration: Martha Stewart (& Co.) suggests leaving the pealled and halved onions in ice water for about an hour before chopping. It not only cuts down on the crying chemical but also enhances the sweetness... something potentially bitter leeches out... It seems to work.

Also, different types of onions give off more chemicals then others.  Bog standard yellow ones give a huge punch. But lighter shallots and sweet ones are less so. 

This is on the same path of refridgeration: Martha Stewart (& Co.) suggests leaving the pealled and halved onions in ice water for about an hour before chopping. It not only cuts down on the crying chemical but also enhances the sweetness... something potentially bitter leeches out... It seems to work.

Come on Martha Stewart- I suppose on the odd occasion that I actually would plan ahead, that would work, but- this is the real world!  Onions are being chopped at 8 pm after running working all day, had things to do,and then and had to stop off at tescos to get ingredients for food

Its funny because I chop onions so often with contacts in, that if I'm wearing glasses, I'm like, woah, that sucks.  So I try hard to chop them with my contacts in 

One time I walked into my mom with tons of tears streaming down her face and I was like really concerned and was like "Mom, Mom what's wrong?" and she laughed and was like "I'm chopping onions!"