How to Chop Onions Without Crying (Or Feeling Like a Baby)

If you love cooking, you probably know the pain of chopping onions. No matter how careful you are, you can’t seem to avoid the tears that stream down your face as you slice and dice these pungent bulbs. But why do onions make you cry? And more importantly, how can you prevent it?

“Never again Mr. Onion” by dollen is licensed under CC BY-ND 2.0

The answer lies in the chemistry of onions. Onions are part of the allium family, which includes garlic, leeks, and chives. These plants produce sulfur-containing compounds that give them their distinctive flavor and aroma. When you cut an onion, you break its cells and release these compounds into the air. Some of them react with the enzymes in the onion and form a gas called syn-propanethial-S-oxide, which is the main culprit behind your onion tears.

This gas is volatile and easily reaches your eyes, where it reacts with the water and forms sulfuric acid. This acid irritates your eyes and triggers the tear glands to produce more tears to wash it away. The more you chop, the more gas you release, and the more you cry.

So, how can you stop this vicious cycle? There are many tips and tricks that people swear by, but not all of them are effective or practical. Here are some of the best ones, based on the science behind onion tears and the experience of avid cooks.

– Chill the onion. One of the easiest ways to reduce onion tears is to refrigerate or freeze the onion before cutting it. This lowers the temperature of the onion and slows down the chemical reactions that produce the tear gas. It also reduces the volatility of the gas, making it less likely to reach your eyes. However, don’t freeze the onion for too long, as it can affect its texture and flavor.

– Use a sharp knife. Another simple tip is to use a sharp knife to chop the onion. A dull knife will crush the onion cells and release more of the tear gas. A sharp knife will make clean cuts and minimize the damage to the onion cells. It will also speed up the chopping process, reducing your exposure to the gas.

– Cut near a vent or a fan. If you have a vent or a fan in your kitchen, you can use it to blow away the tear gas from your eyes. Position yourself so that the air flow is between you and the onion, and chop away. The vent or the fan will disperse the gas and prevent it from reaching your eyes.

– Wear goggles. If you want to go the extra mile, you can wear goggles or glasses to protect your eyes from the tear gas. Make sure they fit snugly and cover your eyes completely. You can also use swimming goggles or ski goggles for this purpose. You might look silly, but you’ll be tear-free.

– Rinse the onion. Another way to reduce the tear gas is to rinse the onion under cold water before or after peeling it. This will wash away some of the sulfur compounds and enzymes that produce the gas. It will also moisten the onion and prevent the gas from escaping into the air. However, this method can also wash away some of the flavor of the onion, so use it sparingly.

– Chew gum. Some people claim that chewing gum while chopping onions can prevent tears. The idea is that chewing gum stimulates the production of saliva, which helps to neutralize the acid in your eyes. However, there is no scientific evidence to support this claim, and it might not work for everyone. But if you like chewing gum, it doesn’t hurt to try.

– Light a candle. Another popular tip is to light a candle near the cutting board and chop the onion next to it. The flame of the candle is supposed to burn off some of the tear gas and reduce its concentration in the air. However, this method is not very effective, as the candle can only burn a small amount of the gas, and it might create more smoke and heat in your kitchen.

– Cut the onion differently. The way you cut the onion can also affect how much tear gas you release. The tear gas is mostly concentrated in the root and the stem of the onion, which are the parts that hold the onion together. If you cut these parts last, you can reduce the amount of gas that escapes. Here’s how to do it:

– Cut off the top of the onion, but leave the root intact.

– Peel off the outer layer of the onion and discard it.

– Cut the onion in half through the root.

– Place the onion halves flat on the cutting board, with the root facing away from you.

– Make vertical cuts along the onion, parallel to the root, but don’t cut through the root.

– Make horizontal cuts across the onion, perpendicular to the root, but don’t cut through the root.

– Finally, make diagonal cuts along the onion, from the top to the root, and discard the root.

These are some of the best ways to chop onions without crying, or at least without feeling like a baby. Try them out and see what works for you. And remember, even if you do cry, it’s not a sign of weakness. It’s a sign of your love for cooking and your dedication to making delicious dishes with onions.