... when cutting onions.
how can i get through the truths and the old wives tails of avoiding the stinging eyes?
obv a big dose of MTFU, but i quite often have to do 18 in one go (cooking for up to 20 people), and its a nightmare!
current cutting process is as such...
peel, leave bottom bit on (the brown rooty bit), cut top off. slice vertically down and run under water. put flat (inside) side down, chop into little bits.
thanks *sniff* in advance *wipes tears away*

