This clip explains how to cut an onion without crying.  No, then answer is not “Just don’t be a little bitch about it” as there happens to be a true reason for why we cry:

There are juices and chemicals inside the onion’s tissues; when your knife breaks the onion’s cells a certain compound becomes airborne as a fine mist. This compound is called propanethial-S-oxide, which is a type of sulfoxide. When the misty droplets encounter a wet surface (your eyes or nose membranes) it dissolves into a form of sulfuric acid, which is understandably irritating to your sensitive organs.

Wow, I wish I knew about this trick when after cutting an organic onion up on Mother’s Day.  That thing was like getting pepper sprayed.

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