In a recent appearance on 'Terevisioon', Chef Renate Meri discussed several effective techniques for chopping onions that prevent tears. One primary tip is to leave one of the ends of the onion intact while chopping, which prevents it from falling apart on the cutting board. Additionally, she highlights the importance of keeping the onion in cold water and using a sharp knife for a smoother cutting experience.

Meri, a graduate of Tallinn Service School and a competitive chef, explains that practice is key when it comes to speed and efficiency in chopping onions. She recommends securing the cutting board by placing a small rubber mat underneath it to prevent movement while cutting, as a stable surface allows for safer and more accurate knife work. With practice, she believes anyone can become adept in this essential kitchen skill.

Another essential tip discussed by Meri is to leave the bottom root end of the onion intact, as it helps hold the onion together while chopping. If both ends are cut off, the onion is likely to break apart, complicating the process. By first cutting the onion in half and then using the non-root end as a handle while chopping, one can achieve a more controlled and efficient slicing process. These tips are not only helpful for home cooks but also relevant for professionals looking to refine their skills.