The idea here is that a chilled onion—you can also refrigerate it for 30 minutes—changes the chemical reactions that produce the tear-inducing gas, so the onions release less of the enzyme that sets off the reaction.
The verdict: This one didn’t work at all.
Before I started chopping, I chopped a “control” onion the same way I always do, just to make sure this particular batch of onions actually would make me tear up. Well, they did—and chopping the slightly frozen onion was just like chopping a room temperature onion. (Here are 9 Foods You Should Keep Away From The Refrigerator.)