Chill the onion: Place the onion in the refrigerator for about 30 minutes before peeling. The cold temperature helps to minimize the release of the compounds that cause eye irritation.

Cut off the ends: Use a sharp knife to trim off both ends of the onion, creating a flat surface on each side.

Score the onion: Make a shallow cut through the outer layer of the onion skin from top to bottom, without cutting too deep into the flesh. Repeat this cut around the entire circumference of the onion.

Soak the onion: Fill a bowl with cold water and submerge the scored onion in it. Let it soak for about 5 minutes. The water helps to draw out the volatile compounds that cause eye irritation.

Peel under running water: Hold the onion under cold running water as you peel away the skin. The water helps to wash away any irritants that may be released during peeling, reducing the likelihood of tears.

Efficiently peel and discard: Use your fingers or a knife to gently peel away the skin, working from the scored edge. Peel off one layer at a time, rinsing the onion under running water to remove any residual irritants as you go. Discard the peeled layers immediately to prevent their vapors from reaching your eyes.

Complete the peeling process: Once you have removed all the layers, rinse the onion one final time under cold water to ensure it is free from any remaining irritants.