I can't be the first one to think of this, but I've never heard it anywhere, so I thought I'd share. I usually have a horrible time chopping onions. I don't just tear up: I sob. I've tried most of the remedies I've heard, and none of them do much.
But today I was washing an onion, because it seemed a little dirty, and I decided to cut it down the middle to make sure that the dirt was just on the outside rather than related to some sort of internal rotting or something. And I realized that I wasn't feeling the slightest bit teary. So I went ahead and cut the whole onion up while holding it under the cold running water, and I was totally fine. Sheesh. Why isn't this standard practice? Does it do something horrible to the onion's flavor that I don't know about?