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I can chop one onion with barely any irritation, then start tearing up almost immediately with the next one. Does the difference come down to the onion variety, how fresh it is, or how I’m cutting it?
I’ve heard that chilling an onion helps, but I’m curious whether that actually changes what’s released or just gives you a little more time. If you’ve noticed a reliable difference from a particular chopping technique or onion type, what worked for you?
