Cutting onions can be a little tricky, even for experienced chefs. There are many myths about how to cut onions without crying. But here’s the truth: There are many ways to cut an onion without your eyes watering—none of which involve wearing goggles or holding your breath! Here are some tips and tricks that will help you get through the dreaded task of chopping onions with no tears shed:
Use the right knife.
Use the right knife. If you’re using a dull knife, it will be hard to cut through the onion, and your hands will slip off more easily. Also, if you use a knife with a short or narrow blade, it will be harder to balance the onion while cutting it, and it could easily slip out of your hand at any time during this process.
If possible, try to get a knife that has been designed specifically for chopping onions because they often have long handles so that they won’t fall out of your hand as easily when slicing them up in half or quarters before dicing them into smaller chunks so they can be used more effectively when cooking meals throughout the day (or night).
Refrigerate the onions.
- Refrigerate the onions for 30 minutes before chopping.
- The cold temperature of the refrigerator will release a chemical reaction in the onion that reduces tear-inducing enzymes, making them easier to chop.
- However, refrigeration is not ideal for storing onions as moisture can build up inside and cause premature rotting.
Choose sweet onions.
Sweet onions, like Vidalia and Texas Sweets, are the best for cutting. They have a higher sugar content than other onion varieties and tend to be less intense. That makes them perfect for all your cooking needs.
Salt it out.
Now that you know how to wash your onions, it’s time to chop them!
Use the right tool. A sharp knife is key when cutting an onion, but your blade’s shape also matters. As with other vegetables, a serrated blade will make cutting an onion easier than a straight-edged one.
Next up: salt out some juice from your chopped onion. The salt draws out the liquid inside each little cell in the onion and makes it easier to cut through without getting stuck on any tough membranes or fibers that might be hiding inside. Just sprinkle some kosher salt over your chopped pile of deliciousness (we recommend about 1/2 teaspoon per medium-sized onion).
Don’t slice too fast.
As you slice, don’t rush it. Slower is better when using a sharp knife. This will make cutting onions easier and less likely to cause tears because you won’t have to force your knife through the onion, which can easily happen if you are trying to cut them too fast or with dull knives.
There’s no need to be afraid of onions, though. You can cut onions without crying in several ways, but not all of them are recommended by chefs. In fact, some methods might actually make your eyes water more than usual! But if you’re looking for a way to avoid the tears when slicing an onion (or any other food item), keep these tips and tricks in mind next time you’re cooking up something delicious at home. Good luck!