Preparing Onions for Tabbouleh

"AMY STAGGS: Hi, my name is Amy Staggs and on behalf of Expert Village, here is my recipe for Tabbouleh. The next step in preparing Tabbouleh is cutting up the onion. Now for starters, I again, I prefer purple onions. I like the color. I like the flavor. They're a little bit sweeter but you can of course use yellow or white onions, if that's your thing. Now we're going to dice these onions. We want to get about a total--about a quarter cup. And like many people, I tend to tear whenever I'm cutting up onions so it's the part I tend to dread. A cool way that I found to get rid of that tearing effect is to soak the onions. Put it in your little measuring cup first, soak the onions in water for anywhere from 15 minutes to half an hour or overnight if this is a dish that you're going to be preparing for the next day. Just make sure that they're covered in water and what it does is it kind of neutralizes that element that stings your eyes so you have harmless but delicious onions."