How To Peel An Onion Without Crying And Chop It Too

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The first three are pretty obvious. But why do we need to be aware of the membrane interface?

When an onion is peeled or sliced there is an interaction between two separate membranes. We all see the main sections of an onion, the juicy parts. But there is also a very thin 'skin' between each section. You will recognise it as the thin film that adheres to the outer part of the onion when it is peeled. It is the interaction between these two membranes which causes an irritant gas to be produced, that stimulates eye irritation, and tear formation.

There are many methods that can diminish the possibility of these gases being formed. Some of them can be read about in the Wiki above.

The methods either involve

• suppression of, or dissolving, the gas when produced, or before production.
• limitation of the reaction between the membrane chemicals that produce the gas.

My method is of the latter kind.

Follow these instructions and you will not cry:

1. Take onion in the hand with which you do not use a knife for cutting (it may be prudent to have a tea-cloth between the onion and your hand, for safety sake).
2. Hold the onion with the root section facing away from the palm of your hand.
3. Insert knife, at a 30 degree angle, 2mm from the edge of the root, and rotate onion so that the knife cuts all of the root section away. Dispose of root.
4. Do same for the growing tip, having placed the onion in the palm of your hand with the tip facing outwards.
5. It is likely that a part of the outer skin will have peeled back at this point. Place knife at a 60 degree angle to the onion, with the tip of the knife piercing through the first juicy membrane, and cut from top to bottom of the onion. This will allow you to remove the first layer in its entirety. Do so. This portion is the toughest part of the onion and may not cook well, so you are best without it.
6. Immediately place onion in ice-cold water, submersing it at first.
7. Repeat for next onion.

The method for chopping onions so you do not cry, is as follows:

1. Remove a peeled onion from the ice-cold water.
2. Place on chopping board with the bottom of the onion, where the root used to be, flat on the chopping board.
3. Slice onion in two.
4. Place the halves of the onion cut-side down on the chopping board. If it is a large onion, or you are slow chopping, then place one half onion back in the ice-cold water.

This works for me. It should work for you. However, there is no guarantee. But you may as well give it a try. You have nothing to lose. I am not charging for this advice. So sue me, my life already! I am only trying to help you to chop onions without crying. (and without cutting your fingers off, or piercing your hand).

The advice and opinions of this author should not be taken as advice or opinions given by Wizzley.

Wizzley dissociates itself from this advice entirely!