Refrigerating the onion for at least ½ hour really helps.
I have also tried the oft suggested method of burning a candle next to the cutting board. Since itt needs to be near the level of the cutting board it’s best to use votive candles. Obviously keep them as close as you can to the cutting board without making them a hazard. Don’t be afraid to use several. They draw the sulfur gas away from your eyes.
I would also suggest using a sharp stainless steel chef’s knife. Don’t use glass cutting boards, only wood or plastic. Glass will dull your knife. The sharper it is, the faster you can cut! America’s Test Kitchen recommends the Victorinox – Swiss Army 47520 Chef’s Knife w/ 8” Blade, Black Handle . It’s priced very reasonably.https://www.katom.com/037–47520.html?zmam=29342707&zmas=1&zmac=32&zmap=037–47520&utm_source=google&utm_medium=adwords&utm_campaign=CSE&gclid=Cj0KEQjw-73GBRCC7KODl9zToJMBEiQAj1Jgf_ahYsD2XSJH8stlU3mm0gDG2ebxegc3F7oZZoCSavAaAsht8P8HAQ
I’ve always been afriad I’d cut myself with a really sharp knife but the thing to remember with a chef’s knife is to hold the top of the blade and keep the tip of the blade on the cutting board. I can look up a video to show you if you need it. It really helped me overcome my fear and learn to chop things quicker!
IOf course you can always use a food processor. That’s a great fallvback when you have lots of onions to slice or chop.