Tip of the Week: Chopping an Onion without Crying!

I assume you know by now how much I love to cook (new recipe coming soon by the way). Onions are part of the "holy trinity of Southern cooking" and I use them often in any way that I can. They're an incredible vegetable packed with so much flavor naturally and are delicious raw, grilled, sauteed, roasted, baked, fried...anyway you "slice" it (he he he) they are yummy!

Almost everybody I know reacts at least a little or "get the vapors" when slicing an onion...lucky for me my eyes water and sting uncontrollably and my eye makeup runs down my face making me look like an emo-gothic mix. So, I researched and did some experimenting and I have a few tips to keep some dry eyes in t he house.

So, to avoid looking like this when chopping:




1. Wet your knife on each side under running water.
2. Refrigerate the onion about 20-30 min before chopping to keep some of the juices that contain the irritants from running around and bothering your eyes.
3. Cut the onion through the middle so you can count the rings, and cut from the inside out. This is to keep from chopping the root area which contains most of the irritants until the very last possible chance.
4. You can also cut the core out of the onion before you start or soak them for a while before beginning to cut.



*Chopping through the root like the above picture releases more tear-causing vapors rather than cutting across the other way.

Hope this helps to keep you from crying next time you cook with this delicious and versatile veggie!