I have a lot of respect for onions. I like to use them in cooking all the time. People have been eating them for thousands of years, and there's a whole lot to love—low calorie, very nutritious, lovely flavor, good cooked or eaten raw (if your stomach agrees with them), and they have an interesting cultural history. I'll just say it: an onion is a nice snack. I like to chop 'em up and sauté them with just a tiny bit of butter and pepper.

To minimize the tears when cutting them, you can try refrigerating them overnight, cutting them under running water, or using your sharpest knife to cut them (or wear those clear safety goggles you had in chemistry).

This concludes my onion appreciation post. Onions are truly second to nonion.