Let’s Not Cry over onions

Do You Cry when you slice onions?

We’ve all been there—tears streaming down our face as we chop away at a perfectly innocent onion, but, let’s not cry over onions, right! What’s the deal with these tear-inducing veggies, and is there anything we can do about it? Well, let’s not cry over onions just yet! I’ve gathered a few tricks that might just save you from reaching for the tissues.

So, how do you keep those onion-induced tears at bay? Here are a few methods that might help:

Freeze It: Pop your onion in the freezer for 10 minutes before chopping. The cold slows down the release of those pesky gases.

Cold Water Soak: Give your onion a nice cold bath before slicing. It’s said to help, but the jury’s still out.

Sharp Knife: Using a super-sharp knife can reduce cell damage, which supposedly releases fewer tear-inducing gases.

Microwave: Some suggest giving the onion a quick zap in the microwave, but honestly, that sounds like a potential onion explosion waiting to happen.

Bread Between Lips: Holding a slice of bread in your mouth while chopping? Sure, but how do you see what you’re doing?

Lemon Lip Trick: Sliding a slice of lemon between your upper lip and teeth? Sounds more like a sour face than a tear-stopper!

Let’s face it—none of these methods are foolproof. But here’s what works for me: I peel the onion, toss the skin, slice it in half, and then let it sit on a paper plate, cut side up, while I go about my meal prep. After a few minutes, I return to chop away—no tears, no fuss. It’s not glamorous, but it gets the job done! Since I often use Onions and Garlic Together, I use these handy tips about Garlic. I’m always including onions and garlic on Pasta and is there really a Science to Cooking Pasta and who doesn’t like to spice up their pizza with onions and garlic, more tips on What’s in your Pizza.

When you’re picking out onions, always go for the ones that are firm with dry, papery skin. Any sign of moisture or softness can mean the onion is starting to break down. And steer clear of those that have started to sprout—they’re past their prime!

Store your onions in a cool, dry place. A mesh bag in the cellar or basement is perfect. Once you’ve used part of an onion, store the leftover portion in the fridge, preferably the root half, as it keeps longer.

Oh, and if your onion does start to sprout, don’t toss it! Those green shoots are perfect for snipping and adding to salads.

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Onions are the unsung heroes of so many dishes. You can boil them, roast them, grill them, fry them, or sauté them. From potato salad to meatloaf, chicken kabobs to fajitas, onions add that special something to every meal. And let’s not forget caramelized onions—they turn any burger into a gourmet experience!

So, next time you’re about to chop an onion, remember these tips. Who knows, you might just keep your eyes dry and your kitchen happy. Let’s not cry over onions—let’s enjoy them!

A few more handy kitchen tips

• Add Eggs to Salisbury Steak. Oh my, this is soo good!
• Who likes gravy? I do, I do and here are tips about preparing gravy, Gravy, Gravy and More Gravy.
• Is your sliced fruit browning? Head over to our Limit the Browning of Sliced Fruit tip.

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