Comments on: Let’s Talk Onions

By: Linda S.

Linda S. — Sun, 27 Oct 2013 15:31:58 +0000

I also keep my onions in the vegetable bin and don’t have a problem with tears when chopping.

By: Mandy

Mandy — Fri, 25 Oct 2013 12:19:59 +0000

Off topic but have you guys heard the urban legend (?) that onions have a ton of bacteria in them? The article I read said onions aren’t even safe to keep in the fridge once they’ve been cut, and I *ahem* do that constantly.. I’ve even been known to use the same cutting board the next day without rinsing it if all I cut was an onion.. nobody’s died yet, but I’m curious if this is just an urban legend or not. You’d think the same compound that stings your eyes might also keep some of the germs off!

By: Rede

Rede — Thu, 24 Oct 2013 03:26:07 +0000

I heard it’s healthy to let onions sting your eyes. Keeps them sanitized and what not. If you don’t want the sting you can always place the onions in water when you cut them. That way the vapors won’t bother you.

By: KarenJ

KarenJ — Wed, 23 Oct 2013 22:15:59 +0000

1) Make your initial cuts from top to bottom,. You cut through fewer cell walls this way , ergo less gas at the beginning of the operation. even though you’ll have to go the other way later. Still it’s less time with the greater volume of gas.

2) Get the teenagers in the house to do it! Works like a charm, they love to help and think it’s amusing when they cry.

3) I’m with you, get the husband! Not only has mine been a professional chef and can really cut with speed, looking up and away when he needs to, but , at 6’4″ he’s thirteen inches further up from the cutting board than I am, giving the fumes some time to disperse!

By: Margaret

Margaret — Wed, 23 Oct 2013 18:15:10 +0000

Cut the top off the onion and only a small amount from the root end. Next cut the onion in half from top to bottom. With the halves lying cut side down on your cutting board cut lines from about a half inch from the root to the top. Then cut across these lines starting at the top of the onion and working your way toward the root. About a half inch or so from the root turn the cut side down and chop toward the center on each side. Most of the juice stays in the onion or on your cutting board, very little of it goes up in the air toward your eyes.

By: Kristina

Kristina — Tue, 22 Oct 2013 01:33:34 +0000

I peel the onion and then set it in the sink and run cold water on it for a few minutes. I never have tears that way!

By: Jessica M.

Jessica M. — Mon, 21 Oct 2013 23:19:09 +0000

I don’t remember where I read it, but I heard cutting them under water works. However, that seems very awkward! So I just do it fast. A lot of interesting comments here, like using the same onions from the same store and rubbing water or onion skin around your nostrils and such. I don’t mind sooo much but I think I might try a few things out…

By: Sara

Sara — Mon, 21 Oct 2013 10:28:23 +0000

One tip that I recently learned from a family member, which sounded odd at the time, is this: rub your cheeks and nose with the dry peel of onion’s skin.

By: Mary

Mary — Sat, 19 Oct 2013 14:05:03 +0000

I’ve never teared up, so I suppose cooks have different sensitivities. I do keep my onions in the refrigerator though, and that seems to be the common solution in the posts so far.

By: vetta

vetta — Sat, 19 Oct 2013 10:19:15 +0000

My tip: Just buy the sweet kind and you have no problem and they taste better anyway.

Love your blog !!