1. Don’t cut off the onion roots before cutting
The onion roots contain a lot of sulfur. This is also the source of onion cells. If you cut off the roots first, the onion cells will be completely broken – the reason why we feel spicy and cry.
Therefore, you should peel the onion as usual and cut the onion from the bottom to the stem, but don’t cut the onion roots before cutting!
2. Use fresh potatoes
Cut a thin slice of fresh potato and rub the potato on the knife surface before using it to cut onions. Fresh potatoes contain a lot of vitamins, which help reduce the sulfur in onions, so you can freely cut onions without fear of tearing your eyes.
3. Chill the onion before cutting
When the onion is chilled, its cells will react more slowly when cut. Less sulfenic acid is also released, which reduces the stinging/watering sensation. So, you can put the onion in the freezer for 15 to 20 minutes before cutting.
