5 Ways to Avoid Onion Tears

Excerpt from FC&A's How to Do (Just About) Everything Right.

You’ll never shed another tear when preparing your famous homemade salsa if you understand the role science plays in the kitchen. Whenever you slice, crush, or cut an onion, it releases sulfur-containing compounds into the air. These mix with the fluid in your eyes, producing a mild form of sulfuric acid that irritates the nerve endings, producing tears. All you have to do is keep those potent fumes from reaching your eyes. Here are some things you can try.

Chill your onion for about 30 minutes before cutting.
Cut the onion under cool running water.
Chop near a fan, stove exhaust fan, or open window.
Wear goggles.
Cut the root end of the onion last.