Most of what you hear about not crying during cutting onions is complete B.S. Chewing on bread, wearing glasses, or freezing it first (actually this can help, but don't freeze it, just put in the fridge for a good couple of hours first) all don't do much. The trick is, don't cut the root end beyond about a half an inch from the end. That's where all those chemicals that make you bawl like a baby are released in the greatest concentration.
On to the cutting. I'm sure you guys are used to the long tedious process of cutting onions where you slice, then stack, and then slice again. Here's two ways to do it better. One way is the way most chef's do it, the other is a quicker method that works just as well with many fewer cuts.
First of all, peel the outside layer (or layers if the outside is still kinda funky). Next cut the "growing end off being as shallow with your cut as possible. Now halve the onion from root to growing end (only time you should cut the root end). Here's where the two methods differ...cut the each half of the onion from the growing end to near but not through the end in one of the manners below (as viewed when looking at the growing end face on). On the "proper" version make the vertical cuts first then the horizontal ones. Just be VERY careful since the blade will be going towards your hand on the horizontal cuts.
PS--If it is not chilled in the store, don't chill it at home when it comes to fruits and vegetables. And, yes Virginia, tomatoes are a fruit.
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