I know people often use that trick for other gas but never thought of it for onion gas. 
@mom60 Are you keeping the onions cold? I used to be blind with tears when chopping room temp. onions.
Slicing the onion lengthwise will reduce the crushing of cells and subsequent release of the irritant, compared to slicing cross sections (per Cook’s Illustrated).
I also make my own salad dressing using a similar recipe as Plantmom. I flip the olive oil & balsamic vinegar measurements since I prefer an acidic dressing. I add maple syrup, dried basil and a little dried oregano, S & P.
Easy way to core strawberries…
That’s why I suggested chopping on the stovetop with the range hood going. We chemists know too well: do not take the damn lacrymators out of the hood!! 
I only use sweet (Maui or Vidalia) onions, keep them refrigerated, and come through the chopping experience relatively unscathed–I’m probably adversely affecting the taste of some recipes by sticking to sweet onions, but I have really sensitive eyes, so it’s worth it. If I have to chop shallots, which are pretty rough on the eyes, I open the window over the sink and run the water while chopping next to the sink. I read about that trick somewhere, and it really helps, though I have no clue why. (Is there a placebo effect for this sort of thing?)
I almost never cry from onions. I usually use red onions and only slice up 1/2 or so. If I have to chop a lot, I’ll get out the Cuisinart. Maybe that’s the answer! Or goggles…
If you have a small portable fan you can turn that on while chopping up the onions, I would think that might help. With rubbing lemons on a knife you have to keep repeating that so it may not be very efficient if you have to stop in between and keep rubbing on lemon juice.
Love this gizmo for onions: http://www.chopwizard.com or a mandolin for slices. Goal is to get it done quickly!
As far as eggs go, it used to be hit or miss on how well they peeled. I read somewhere to crack it in several places then roll it on the counter. Works crazy well. I use older eggs, boil from cold, let sit covered off heat for 14 minutes, give an ice bath.
Mandolins scare me. :-SS
“Mandolin” sounds like a “guillotine” for veggies.
I was just kidding you about the eggs…kinda ‘egging’ you on…it was just a yoke. I know what you’re thinking…I should go to shell.
57 post! Yes!
I have been racking my brain to remember this!
No idea why I forgot as I did this in the 1970’s! 
@MommaJ , I generally use sweet onions too. Once in awhile they bother me , but not that much. I am always chopping onions.
Cold onions and mandolin is what I do for onions. None of the other suggestions have ever worked for me. Sometimes I do them in the food processor, but I’ve frequently then been blasted when I took off the lid.
Post #57: Honestly, that works? I always heard to stick a slice of tomato between your toes, and peel the onion barefoot. Obviously, I had no interest in trying that.
69 YES!!! I can't live without my Chop Wizard (and have a second one on the shelf just in case). I posted an informercial for it on another thread a while back. I've had one for year and use it constantly. Onion issues are a thing of the past. But I chop just about everything with it--quick and perfect dice every time.
We live in a sunshine state and recently moved to an area right down the street from an olive mill–no adulteration; you can watch the oil making process and buy the results from the mill store (which also grinds/brews several types of heavenly coffees and makes its own gelato, yum). We have always had an herb garden (heavy on rosemary and basil), and we also have citrus trees (lemon, orange, grapefruit). Like those above, we make our own dressing and use brown mustard/Grey Poupon as the emulsifier in olive oil and balsamic vinegar, sometimes with a pinch of sugar. Olive oil, fresh lemon juice, a bit of zest, and a bit of crushed rosemary makes a nice dressing, too. Lots of flavorful things to do with oil/acid/herbs with the added benefit of no half-used bottles of store-bought dressing languishing in the fridge.
Citrus zest freezes well as does ginger if you plan to grate it frozen using a microplaner (ginger doesn’t thaw well) directly into a dish for intense flavor.
I also juice hundreds of lemons into quart-sized freezer bags for making lemonade throughout the year.
Another tip my mother taught me eons ago when making molasses cookies (or anything with oil and molasses): Pour the oil into the measuring cup first and then pour the molasses in until you have the right measurements for both (the molasses will sink to the bottom). When you pour the contents of the measuring cup into the dry ingredients, the molasses slips right out with the oil, using every bit, nothing sticky left behind.
^Or if you aren’t using oil but need to measure out honey, molasses, or anything sticky, just spray the measuring cup with cooking spray.