Slicing Onions Always Makes Your Eyes “Tears”: Grasp This Tip To Ensure No Spiciness And Quick Chopping

To ensure minimal spiciness and quick chopping when slicing onions, you can follow these tips:

Use a Sharp Knife:
Ensure your knife is sharp. A sharp knife will cut through the onion cleanly, minimizing the release of irritants that cause eye irritation.
Chill the Onion:
Refrigerate or freeze the onion for about 15-30 minutes before chopping. Cold onions release fewer irritants, which can help reduce eye watering.
Cut the Ends First:
Trim the ends of the onion and cut it in half from top to bottom before peeling. This reduces the surface area from which irritants are released.
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