After all these years of ‘onion tears’, it took just one cooking class at The Sauce Kitchen in Toowoomba to learn how to slice onions without tears!

Onions are particularly rich sources of sulphur compounds (these are ?also what give them their pungency and stingingly eye-watering capacity) ?along with antioxidant flavonoids that protect us against cell damage.

Onion cutting tips provided by Chef Sally Lynch:

  • Slice off the top of the onion only (the bottom knob is where the sulphur compound resides!)
  • Cut the onion in half length ways
  • Peel of the outer layer but do not remove from the bottom section (use this to hold onto when cutting the onion)
  • Take one half and slice length ways keeping in tact
  • Then slice across the onion – top to knob
  • Onion now chopped and no tears!

The ancient Egyptians worshipped the onion believing that it’s spherical shape and concentric rings symbolised eternity. Of all the vegetables that had their images created from precious metals by Egyptian artists, only the onion was made out of gold. Sally’s tip was pure gold – I will definitely be participating in more Sauce Kitchen cooking classes.

Jan Knox



The Sauce Kitchen

1 Station St, Toowoomba QLD 4350

(07) 4638 2665


Sally Lynch

Taste Trekkers