Buying onions - When buying onions, choose those that are heavy for their size with dry, papery skins, and that show no signs of spotting or moistness. Avoid onions that are soft or sprouting.

Peeling Onion - Peel onions under water to avoid "crying" OR you can also refrigerate onions before cutting, so as to avoid crying.

If you chop onions from the top, not the root end, you will not cry. A wet onion is easier to peel than a dry one.

Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer.

To avoid tears and save on facial tissues when peeling, cutting or slicing onions, place a small piece of bread on the tip of the knife blade.

When peeling onions, chew gum and there will be no tears.

Frying - add a little milk to onions this will help retain a rich color and prevent them from burning.

To brown onions faster, add 1/2 teaspoon of salt to the onions while frying.

Soak onions in milk for a little while before frying, they'll turn out crispy and crunchy.

Freeze Onions - Chop onions into a size
and freeze them in Ziploc bags. They'should not be too wet at the time of freezing otherwise they'll clump.

Leftover onion will keep longer when the root end is left intact. Use the top part first.

Toothpaste takes onion smell off your hands.

To get rid of "onion breath" - You can chew on fennel seeds or coffee beans. You will have a "different" breath!

Try this little trick the next time you serve onions raw either as a garnish or in a recipe. After chopping or slicing the onion, place prepared onion in a bowl and fill with water to cover the onions. Toss in a few ice cubes and allow to soak for about 15 to 20 minutes, or up to 1 hour. Drain well before serving. You will have the crispiest, sweetest, best tasting onion ever.

Onions will brown faster if half a teaspoon of salt is added to the onions while frying.

Grind a cupful of fried onions (fried to a light brown) to a paste and keep handy to add body and flavour to a dish, when you do not have time to chop onions for one.