Onions contain amino acid sulphoxides that forms sulphenic acids in the onion cells both the enzymes and sulpenic acids are kept separately in the cells.
When you cut the onion, the otherwise separate enzymes start mixing and produce propanethiol S-oxide which is a volatile sulphur compound that starts wafting towards your eyes.
The gas that is emitted react with water of your eyes and sulphuric acid. The sulphuric acid cause burning sensation in your eyes and this in turn leads to the tear gland to secrete more tears.
Thus you end up with watery eyes every time you cut onions at home.
When you chill an onion,either in refrigerator or in a bowl of cold water, The enzymes in the onion slow down at molecular level.
This means that when you cut into a cold onion, the slow moving enzymes and sulphur molecules have less momentum when they combine to make the irritating sulphurous molecules.
They also move more slowly as they escape the onion wallsand often will not reach your eyes or nose. This simple tactic can greatly reduce or eliminate an onion's ability to make you cry
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