Try to cut only the roots. Cutting into the “meat” of the onion will release more of the chemicals that cause tears. [1] X Trustworthy Source Library of Congress Official library of the U. S. and main research institution for Congress and the American public Go to source Since the layers of the onion are held together at the bottom, this will also make it harder keep a grip on them later.
Immediately turn these onions cut side-down. This prevents tear-causing chemicals from being released into the air.
You can use the tip of your knife to get the peel started if you’re having trouble.
An onion can still make you cry after you’ve peeled it, so consult the section below if you’d like to learn a few helpful strategies for reducing your tears both during and after the peeling process.
Note that this can make your onion taste a little more mild. This works because the water draws out the sulfur-containing compounds that cause the stinging effect in your eyes. [3] X Research source
This is thought to work because chemical reactions generally proceed much more slowly at low temperatures. Cooling the onion slows the rate at which the tear-causing compounds are released once it’s cut open.
This trick works because the flame pulls in air as fuel while it burns. If it’s next to your onion, some of this air will be the air that contains the tear-causing chemicals. [5] X Research source
This is a matter of long-term practice. Your speed will gradually increase over time as you continue to work with onions. Don’t push yourself to rush, especially when you’re working with a sharp knife — mistakes can be painful.
