Mastering how to cut an onion for kabobs without tearing up is a game-changer! First, chill the onion in the freezer for 10 minutes; this reduces the release of eye-irritating compounds. Next, use a sharp knife to minimize cell damage and volatile oils. Cut the ends off, slice in half, and peel off the skin. Keep the root intact—it holds the layers together. Lay the onion flat, make vertical slices, then horizontal cuts for perfectly diced pieces. For kabobs, thread these onto skewers with your favorite veggies and meats. Voila! Delicious kabobs without the tears. Practice these steps for tear-free chopping every time
