All of the varieties (except for green onions) are wrapped in an outer layer of flaky, papery skin, encasing flesh that releases a sulfuric punch that burns the eyes when sliced.

Because of how an onion’s layers naturally subdivide it, ... it should always enter the outer layer at a 90-degree angle). ... Still, I personally find ...

Prepare the onions for stuffing: Remove the dry outer layers and score each onion lengthwise through all the layers to the center, so the onion remains whole. 3. Bring a pot of water to a boil.

Then remove the inedible outer layers, and slice off the tip of one half. Now you're ready to dice. ... Lastly, if you're still crying, try cutting your onions under a ceiling fan or kitchen vent.