Young and Hungry

How to Slice an Onion Without Crying

You might not believe this, but I love chopping onions. I like the precision of it. I like the tactile nature and the very physicality of it. I learned the proper technique from Susan Watterson, who's now at CulinAerie. What I don't love is the painful sulfur burn of chopping onions. I seem particularly sensitive to it. If this technique works, I will forever bow before Chow.com.

  • http://www.washingtoncitypaper.com/food/ Orr Shtuhl

    I can vouch that yes, this does indeed work. And as a bonus, with careful placement you can spur spontaneous weeping in your unknowing dinner guests.

...