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Some onions barely bother me, while others make my eyes sting before I’ve finished slicing them. I’ve noticed the difference even when I’m using the same knife and cutting board, so I’m curious whether it comes down to the onion variety, how fresh it is, or how it was stored.
What causes the variation in onion tear compounds, and are there practical ways to reduce the irritation without changing the flavor too much? I’d especially like to know whether chilling an onion beforehand really makes a noticeable difference.
