Anything that keeps the fumes rising from the onions from interacting with the moisture in your eyes (to form sulphuric acid) will help, but I've tried regular googles and they were a total pain.
I cut lots of onions without problems, or only occasional brief ones, so here are some things to do if you're not doing them already:
1...refrigerate your onions and cut only cold ones (that will at least slow down the chemical reactions)
2...make sure your knife is sharp...that allows you to cut as quickly as possible (safely), and also makes the cleanest cuts (crushing the onion's cell walls with a dull blade will release more fumes than clean cuts) ... a chef's knife usually gets the job done quickest
3...slice the onion... or "chop" the onion in the usual way:
...cut the stem end off the onion...cut in half and peel the skin off each half
...lay one half down on its flat surface, then make vertical cuts down the onion *almost* all the way back to the root end across the onion (always leave the stem end on so it can hold everything together while you make the cuts)
...then make vertical cuts across the first set of cuts to get "chopped onions"
(...if you need "minced onions" instead, make 1-2 horizontal cuts farther down the onion toward the stem end before making the vertical cuts, or just rock your knife over the chopped onions to "mince" them into smaller pieces)
4...move the onions to the pan, or to another area away from your eyes (and of course, don't rub your eyes if you've handled the onions till you wash them)
5... Oh and btw, some particular onions, and also onions picked in some seasons, will produce more teary onions than others. That you can't help.