-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> CHOP ONIONS WITHOUT CRYING: wear glasses, sunglasses or swimming
 DD> goggles.

 JW> You can also avoid having your eyes tearing up just by working with
 JW> your arms extended and not hovering directly over the cutting board.
 JW> Also doing the chopping near the kitchen range with the fan on.

Or choose onions that aren't overly "juicy", slice w/sharp knife, etc.
I generally use a mandoline and an "onion chopper" for my onion work.
The onion chopper is a very handy kitchen tool - it dices more than 
just onions. 
https://www.amazon.com/Vidalia-Chop-Wizard-67366-Large/dp/B000I6JZWA

Also: https://www.amazon.com/OXO-Grips-Vegetable-Chopper-Opening/dp/B01BKWJ86I
which I was gifted one Xmas. It's nice but has only 1 size die which
means I generally use the Chop Wizard.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Onion and Eggplant Chutney
 Categories: Pickles, Condiments, Indian, Relishes
      Yield: 12 Servings
 
      1 lg Texas sweet onion; diced
      1 md Eggplant; diced
      2 cl Garlic; minced
    1/4 ts Cumin
    1/4 ts Salt
      2 tb Olive oil
      2 tb White wine vinegar
      1    Bell pepper; minced
      2 tb Lemon juice
           Crushed red-pepper flakes
      1 ts Chopped fresh parsley
 
  In large skillet, saute onion, eggplant, garlic, cumin and
  salt in oil and vinegar until eggplant is tender, about 15
  to 20 minutes. Add bell pepper; saute 10 minutes. Stir in
  lemon juice and red pepper; saute another 5 minutes.
  Remove from heat and cool to room temp.
  
  Recipe By: Low-Fat Meals, Woman's Day, 4/96
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Skiing combines outdoor fun with knocking down trees with your face.
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