I’ve written before about various kitchen hacks that I picked up working in restaurants over the years. One of the best tips I ever learned was for avoiding the tears that come from cutting onions: simply pop them into the freezer for half an hour before cutting them. I don’t understand how it works, but I have used that method many times and it has always worked well for me.
It turns out, however, that more than a few other people have found equally effective ways to cut onions while remaining tear-free. WikiHow offers some tips, including my own chilled onion technique, that range from practical and easy (chew gum while cutting; splash some vinegar on the cutting board) to impractical and a little silly (wear air tight goggles).
TheKitchn.com suggests using a sharp knife as their number one tip: “A sharp knife will cause less damage to [the onion’s] cell walls, and fewer irritants will be released.”
Or, you can try the method in the video above: cut the onion while positioned next to the open flame of a gas burner. Please note: if you try this tip, be sure to turn off the flame when you’re done with the onions… otherwise you might be crying for an altogether more tragic reason.