#1: Stop Crying, The Freezer Method

Pop your onion in the freezer for 15 minutes before cutting. That's it. The cold slows down the release of those tear-inducing sulfur compounds.

Pro tip: Set a timer. If you forget it in there for an hour, you'll have a partially frozen onion that's a nightmare to cut. Ask me how I know.

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# 2: The Sharper the Knife, The Fewer the Tears

A dull knife crushes the onion cells, releasing MORE of those irritating gases. A sharp knife makes clean cuts and releases less.

Slice through the onion in one clean motion - don't saw back and forth or press down hard. Let the sharp blade do the work. Don't crush or tear the onion layers.

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#3: Remove Onion Smell From Your Hands

Rub your hands on stainless steel under running water. Your faucet, a spoon, a pot - anything stainless steel works. The metal neutralizes the sulfur compounds. This will work for garlic smell too.

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#4: Freeze Sauteed Onions for Future You

Saute' a bunch of onions at once, divide by as many onions you used, and freeze in little bags or containers for later use.

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#5: Cut With or Against the Grain (It Matters!)

For softer, sweeter onions (sautéing, caramelizing): Cut AGAINST the grain - from root to tip. This slices through the fibers, releasing more water and helping them melt down beautifully.

For crunchy onions (salads, pickling, burgers): Cut WITH the grain - pole to pole. This keeps the structure intact and gives you that satisfying crunch.

The science? cutting against the grain breaks the fibers and cell walls, releasing moisture. Cutting with the grain keeps them intact.

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#6: Soak Raw Onions to Kill the Bite

If you're using raw onions in salad but don't want them to overpower everything, soak the sliced onions in ice water for 10-15 minutes. Drain and pat dry.

This pulls out the harsh sulfur compounds and makes them milder and sweeter.

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#7: Store Onions Properly

Whole onions: Store in a cool, dark, dry place with good air circulation. Don't keep them in plastic bags as they need to breathe. A mesh bag or wire basket works great.

Don't store with potatoes: They release moisture and gases that make each other spoil faster.

Cut onions: Wrap tightly, store in the fridge, use within 2-3 days.

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#8: Clean Your Cutting Board

After cutting onions, scrub your cutting board with coarse salt and half a lemon. The salt acts as an abrasive and the lemon neutralizes the smell.

Rinse with hot soapy water and you're done.

Pro tip: This works for garlic too, and for getting rid of stains from beets or turmeric.