Chef reveals exactly how to cut onions without crying - you've been doing it all wrong

An expert cook has shared his top tip on cutting onions, a method guaranteed to be free of teary eyes. A chef lecturer at Capital City College, Ian Sutton, claims home cooks should begin by peeling the onion whole before placing it in an airtight container in the fridge.

Only when they are chilled can the onions "be halved and chopped," said the chef. He explained that this step is necessary to prevent the compounds which produce tears, a common side effect of slicing the vegetable's flesh.

He added: "The cold temperature slows down the release of sulphur compounds that make you cry". Saving you from additional tears, Sutton was adamant that the choice of kitchen utensil was the second key to avoiding tears.

"When you are cutting the onions, use a very sharp knife. This makes cleaner cuts, minimising damage to the onion's cell walls," he went on, describing how the breaking of these cells is what releases sulphurous chemicals that produce a teary reaction.

"A blunt knife will often mean that the chef is pressing down too much and, squashing the onion and rupturing the cell walls. " However, Sutton promises that sharpening your knife will "alleviate this." The chef went on to explain that the point at which you start cutting can also dictate the level (or lack) of tears.

Sutton explained: "The root end of the onion contains the highest concentration of sulphur compounds, so leave the root intact in order to dice each half of the onion without crying.The root will also help hold the onion together and provide stability to the cutting process".