Why Chopping Onions Makes You Cry
Onions contain amino acid sulfoxides, which form propanethial S-oxide when an onion is cut. Propanethial S-oxide mixes with the water in your eyes to create sulfuric acid, which causes stinging and tears.
Factors That Increase Tearing
Several factors can make chopping onions more likely to cause tearing up:
- A sharper knife – More onion juice is released
- Cutting the root end last – More enzymes are released
- Damaged or bruised onion – More enzymes are released
- More acidic onion – More enzymes are released
Factors That Decrease Tearing
You can reduce tearing up when cutting onions by:
- Using a duller knife – Less onion juice is released
- Cutting the root end first – Fewer enzymes are released
- Chilling the onion – This slows the enzyme reaction
- Rinsing immediately after chopping – This washes away the irritating onion juices
Methods to Peel & Chop Onions Without Crying
Here are some proven ways to peel and slice onions without crying:
1. Chill the Onion
Put the onion in the freezer for 15 minutes before cutting. The cold temperature slows down the release of the irritating onion enzymes.
2. Use a Sharp Knife
Although a sharp knife seems counterintuitive, it allows you to cut more cleanly and release less onion juice. Be sure to sharpen your knife before cutting.
3. Cut Off the Root End Last
Leave the root end intact as long as possible, since fewer of the tear-causing enzymes are released from that end.
4. Cut Under Running Water
Cut the onion under a gentle stream of water. The water washes away the irritating onion juices before they reach your eyes.
5. Wear Onion Goggles
Onion goggles form a seal around your eyes, preventing the onion vapors from reaching your eyes. They really work!
6. Chill the Onion Again
After chopping, place the onion pieces in the refrigerator or freezer. The cold further slows the enzyme activity.
7. Use a Fan
Position a fan next to your cutting board. It will blow the onion vapors away from your face as you chop.
8. Light a Candle
The flame from a candle or gas burner supposedly neutralizes some of the sulphur compounds. Position it near your cutting board.
9. Use a Microwave
Microwaving an onion for 30 seconds stops the enzyme reaction. Let it cool before slicing.
10. Soak in Water
Soak the peeled onion in a bowl of water for 5-10 minutes before slicing. Water dilutes the irritating compounds.
Other Onion Peeling & Chopping Tips
Here are some other handy onion tips:
- Peel off only the dry outermost layers of skin.
- Leave the root end intact for as long as possible.
- Make sure your knife is very sharp.
- Cut in a well-ventilated area.
- Refrigerate chopped onions in a sealed container.
The Best Methods for Reducing Onion Tears
Based on effectiveness, convenience, and practicality, here are the top 5 recommended methods:
| Method | Effectiveness |
|---|---|
| Chill the onion | ***** |
| Cut under running water | ***** |
| Use a sharp knife | **** |
| Wear onion goggles | **** |
| Cut the root end last | *** |
Chilling the onion before cutting is extremely effective at slowing down the tear-producing enzymes. Cutting under running water washes away the vapors before they reach your eyes. A sharp knife, onion goggles, and saving the root end for last are also very helpful.
Conclusion
Chopping onions causes tearing and stinging due to the release of sulfur compounds, but there are many techniques to reduce irritation:
- Chill the onion before cutting
- Cut under running water
- Use a very sharp knife
- Wear onion goggles
- Cut the root end last
Being prepared by using the right methods, tools, and precautions can help take the tears out of peeling onions! Now you can chop, slice and dice onions to add flavorful depth to your favorite recipes.