To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric acid, which is what causes tears when the onion is peeled or cut. Remove the root before cooking or eating. Prolonged cooking takes the flavor out of onions. Cook only until they're tender when tested with a fork or Burn a candle will cutting. Place it near the cutting board
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