Onions aren't a lot of fun to work with, but picked up a handful of helpful tricks over the years that help :)
1 - Tears No More!
Cut your onions on your stove under the running range hood, or chill them in the freezer for 10 minutes before slicing.
2 - Save Time (And Your Sanity)!
Process your onions in large batches and freeze them in various sizes for soups, meatloaf, and your other cooked onion needs. Yup, get it over with in one go. And never think of it again. Till they're gone.
3 - Caramelize Perfectly!
Sprinkle the onions as they cook to draw out the water and help them develop that lovely golden colour.
4 - Mellow Out!
To keep onions from overwhelming a dish in which they'll be served raw, crisp them in ice water for 20-30 minutes after slicing to give them a milder flavour.
5 - Stink Be Gone! (my personal favourite)
If you hate that smell that lingers on your hands for days after you chop onions (and garlic), scour your hands with two ingredients - coarse salt and olive oil - before washing with soap.