Chopping onions is a necessary job in the kitchen—it's the key to so many recipes! Practically every kind of casserole, one-pot meal, or soup starts with a diced onion. But the task can often leave your eyes so irritated that by the end of prep, you're basically sobbing. Have no fear and have no tears: Read on for tips on how to cut onions without crying.
First things first—why do onions make you cry in the first place? There's a bit of science behind it: Long story short, onions emit a compound called syn-propanethial-S-oxide that, when sliced, gets into the air and can irritate the nerves around the eyes. That's what makes you start to tear up. It's unavoidable to a certain extent—but there are some things you can do to lessen the burn and prevent a total cry-fest.
How to cut onions without crying.
For starters, make sure you're using a sharp knife. The sharper your knife, the less likely you are to cry when you chop an onion. A dull knife will actually smash the onion rather than slice it cleanly, so the onion lets out more of the compound that irritates the eyes. Use a good chef's knife and sharpen it regularly.
Another simple and pretty effective trick: Freeze the onion for about 10 to 15 minutes before you cut it. The blast of cold prevents the tear-causing enzyme from releasing into the air. If you go this route, just be sure to slice quickly once you remove the onion from the freezer—as it warms up, the enzyme will become more active and begin to irritate your eyes again. Another trick is to store your chopped onions in a bowl of very cold water as you chop. This will prevent the compound from entering the air.
The last and most effective strategy for not bursting into tears when you cut an onion is to protect your eyes! If you wear contact lenses, you're already ahead of the game, because they provide a good barrier that reduces irritation. Try purchasing a pair of kitchen goggles: They may not be a fashion statement, but they seal around your eyes so none of the tear-inducing compound can get by.
How to stop crying when cutting onions.
Now you've gone and done it: You're tearing up. So how do you stop from crying once you start? First, try some ventilation. Turn on a fan or your kitchen hood to blow the vapors away from your face. Another trick is to dampen a paper towel. No, it's not for your face. Place it on the cutting board to absorb the compound as you finish chopping.
Whatever you choose to do, just don't give up on onions! There are so many types of onions that add so much flavor to so many recipes that they're worth a few tears!
