Onion is one of the most consumed fresh vegetables, whether it is chopped, fried or sautéed. But cutting into pieces usually causes uncomfortable tearing and watering in the eyes, accompanied by a runny nose.
And while it can be exciting, the truth is that the tears you shed when you chop onions are not caused by any kind of emotion. It is just a reflex from exposure to irritants. To prevent this from happening, keep reading to learn why the onion makes us cry when we cut it.
Why does the onion cause us to cry?
Actually, this food does not make you cry as we know this act. That is, onion skin contains chemicals, called sulfoxides, which when cut, damage the skin of the vegetable. This damage turns sulfoxides into a super annoying chemical. The onion releases it into the air and then enters the eyes. That is why your vision begins to blur, tears appear to remove the chemical and itch your eyes.
There are many different types of onions, some even produce fewer tears. Typically, the yellow, red, and white types generate a more severe chemical reaction because they have many sulfur-containing compounds. In contrast, the sweeter types, such as green onions, have less sulfur, are less pungent, and produce fewer tears.
Also, thanks to genetic transformation, scientists have created onion varieties that do not cause tearing. Although it is true that they are not yet being mass-sold in an accessible way.
Remedies to cut onion without crying
We know that many people avoid this food in order not to have a bad time, so if it were not so annoying, we would surely increase its consumption.
Put the onions in the fridge
Although experts recommend keeping your onions in a cool, dark place (like a pantry drawer), putting them in the fridge can be a great idea. Try to put them in at least 30 minutes before you start cooking to prevent the chemical from being released so easily when it is cold. It is true that the hands feel as if they are about to freeze, but tears do not appear at any time.
If you forgot to put them in the fridge and are in a hurry to cut them, you can put them in the freezer for a few minutes. Make sure it doesn’t freeze, so you can cut it without too much trouble.
Use water
If you want to reduce or eliminate tears, the trick of washing onions with cold water decreases sulfuric acid compounds. You just have to cool the onion in a container with ice water for 30 minutes before cutting it. There are even those who say that their eyes are less irritated if they run the water while cutting onions.
There are also people who prefer to cut them submerged in cold water. This can be counterproductive because they will create sparks when thrown into an oiled skillet.
Put on glasses
If the eyes are the most sensitive area and you want to stop crying, the best thing to do is cover them. And, although it seems a crazy option and something crazy, the glasses work.
That’s because they prevent the chemicals in the onion from coming into contact with the tear ducts. You just have to make sure that they fit well and tight. Some of sight or sun will not be worth, but some of diving or swimming.
Cut the onion correctly
Sharpening the knife is also a useful tip in general for cooking safely. But a sharp knife does more than just cutting without a problem, as it helps decrease damage to the onion cells, which can reduce the release of the pesky chemical.
The way to cut them is also interesting, as it can help reduce crying to some extent. Some chefs recommend slicing it so that the steam from the onion doesn’t go directly into your eyes. You can even put the onion a little down on the board to avoid cutting it on its side. It is more difficult to achieve, but you make sure that the gases do not rise.
Bite into a piece of bread
It may seem ridiculous to hold a bit of bread with your teeth, without eating it and while cutting onions. But it works and it is not a magical invention.
Holding a piece of bread between your teeth and your lips slightly parted causes the fluffy texture of the bread to absorb some of those harmful chemicals before they can rise to your eyes. Logically, try that the bread is not stale so that it can monopolize all the possible chemicals. Also, who doesn’t love a little snack? Of course, we do not recommend ingesting the piece that is left out of the mouth, since the onion flavor is assured.
Remove the root of the onion
Regardless of how you cut, try to avoid cutting the onion near the end of the root. This is the part that contains the highest concentration of sulfuric compounds that can make you cry.
Since the strength of the chemical is more concentrated in the root of the onion, removing it will limit your exposure to the acid. But be careful to avoid cutting the root in half, as this will make the situation worse.
Buy other versions of onion
The distinctive flavor of fresh onion can be difficult to replicate. But you may want to substitute them in the kitchen if they regularly cause bothersome and uncomfortable eye symptoms.
Some alternatives you can try are pre-cut onions (fresh or frozen), dried onion or onion powder, or use other non-watery foods such as garlic, leeks, or chives.
Sprinkle the cutting board with vinegar
Some say that sprinkling a pinch of vinegar on the cutting board could help slow down the heartbreaking chemical reaction.
Supposedly, the acid in the vinegar denatures the enzyme that triggers the production of the irritant. However, keep in mind that, unless you are looking to add vinegar to the recipe, you should think that it will affect the flavor and color of the onion.
Vent the steam
A fan pointing at the onion is one of the main recommendations to avoid crying. This will help push the substance in the other direction, away from the eyes. You can use a pedestal fan or a small one on the counter. Avoid those that are ceiling, as this will spread the gases throughout the kitchen.
Running the exhaust fan or hood might work, but depending on where you are positioned, it could also backfire and draw the chemical into your face and eyes.
