I love onions, except cutting them! So I found this wonderful article online with some great tips so read on and enjoy by clicking HERE for the full article
Use a very sharp knife when cutting onions. The enzymes are released when cells are broken or crushed; using a sharp knife slices through the onion rather than crushing and thus, fewer enzymes are released. Regardless of whether you employ different tactics too, use a sharp knife in every onion-cutting situation. It'll go that much quicker!
- The fridge can do it, too; just make sure not to keep them next to apples or potatoes, or leave them in there for too long (20 minutes should do it) -- they can cause odors if you do.
Cut the onion under water. This is an effective method, but the problem is that it's a bit difficult to maneuver. In the water, the onion bits go every where unless you hold onto them and then scooping them up and draining out the onion water and it can all just not be worth it if you don't execute it right. If you choose this method, plan out your attack beforehand.
- Some say to do it under running water, but this is a bit tricky, too, obviously. The gushing water makes everything go a little haywire in your hands.
Cut the onion near hot running water or a cloud of steam. Steam from a kettle or pan of water will do the trick. The science here is that the steam will draw out the vapors from the onion, dissipating them.
Breathe through your mouth and stick your tongue out. This draws the gas over your wet tongue. The olfactory nerves, which are closely located to the tear duct nerves, will be by bypassed and there will be no tears generated. This is easily confirmed when you forget and breathe through your nose. Instant tears!
Soak the onion in water. The enzyme is denatured by the water-air boundary. However, do know that this eliminates some flavor and that the onion is a little more slippery than normal (making it harder to deal with). If milder onions are okay for you, give this method a shot.
Point your knife away from the tubes. Because onion "flesh" is tubular in construction, pointing the tubes away from you while cutting will keep the onion from spraying in your eyes.
- Of course, a breeze of any kind can send the fine, misty spray toward your eyes, so pay attention to air currents too. Turn that fan on -- and point it in the right direction!
Whistle while you work. Whistling makes a significant airflow, specifically away from your face, which keeps the onion mist away from your eyes. Just pick a catchy tune that you won't want to stop whistling and you can cut as many onions as you need.
Stick a piece of bread in your mouth. Many people report that chewing, especially bread, helps avoid tears when cutting onions. Chew very slowly, letting the bread hang out of your mouth a little. Your mouth will water, which will be a little uncomfortable, but your eyes won't!
- Others say to chew gum. There's no real reason this might work, but you could give it a shot!
Wear gas-tight goggles or a mask. If you have a pair of swimmer's goggles or chemistry goggles that fit your face, this is one of your best bets. No onion air will be getting in there! But if they don't fit your face, you're just cutting an onion with weird glasses on, crying all the while.
- Be wary of the one-size-fits-all onion goggles you can find online. The odds of them fitting aren't 100%. And if you have glasses? You're better off with a different method.
Use the candle method. Light a candle and set it near the cutting board before cutting the onion. The gas released by the onion is drawn into the flame of a candle.
- Not your best bet, however. Some say it just masks the smell and doesn't actually work. But hey, your kitchen will smell nice!
- Remember to blow it out after you're finished cutting the onions.