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Photo: Anastasiia TretiakOnions are a key ingredient in countless dishes, and while we enjoy their flavor, they always seem to bring tears. But why do onions make us cry? If your eyes are burning and tears are about to fall (and it’s not from watching This is Us), science is to blame. This allium vegetable contains sulfoxides, a natural irritant for the eyes. Fresher onions are less likely to cause tears than older ones, though it can be tough to tell. Look for onions with tight, unbroken skins, as opposed to those with flaky, papery outer layers and a dull green bulb.
A sharp chef’s knife will certainly help reduce the risk of tears when you slice onions. But is there more you can do? We tested a few popular internet hacks to find out which one works best to slice onions without tears.
1. Method #1: Chewing Gum
The cooling sensation from mint gum is said to help reduce the burning feeling. Additionally, it encourages you to breathe through your mouth, which helps pull in the irritants before they reach your eyes. I opted for Extra peppermint gum because the longer sticks seemed like they might be more effective, and I figured a larger piece could help avoid tears. The first half of the onion was manageable—despite the strong odor right from the start, I didn’t feel the need to grab a tissue. But when I got to chopping the second half, I experienced every symptom: burning, itching, and watery eyes. That said, the tears were more like "oh, there’s something in my eye" rather than the full-blown crying I had when Justin Bieber announced his engagement.
The Verdict? Let gum be gum. Stick to using it to freshen your breath after meals.
2. Method #2: Chewing a Piece of Bread
I’m a fan of bread and am always looking for an excuse to eat it, so I was eager to try this method. Much like the gum theory, chewing bread forces you to inhale the irritant through your mouth, instead of letting it reach your eyes or nose. Unfortunately, this method didn’t work at all. I felt every unpleasant physical sensation that comes with chopping onions. Unless you want to combine snack time with meal prep, it’s best to skip this approach entirely.
The Verdict? Enjoy as much bread as you like, just not while chopping onions.
3. Method #3: Cooling the Onion in the Refrigerator
Full transparency: I was snacking on a double stuff Oreo while chopping this onion, so I can’t definitively say whether the cold onion or the Oreo did the trick. (Although I’d love to claim it was the Oreo, my gut instinct says otherwise.) I kept the onion in the fridge for 24 hours before peeling and slicing it like usual. No tears! No burning! I managed to cut the entire onion without needing a tissue. While I did feel a mild irritation in my eyes toward the end, it was generally painless. I was surprised this method worked so well, considering onions aren’t typically a produce item that requires refrigeration. But hey, if it stops the tears, I’m all for it.
The Verdict? Absolutely worth trying.
4. Method #4: Keeping the Onion Stem Intact
There’s a rumor that the onion stem holds the highest concentration of sulfur—the very compound responsible for making you cry. Cutting off the stem immediately releases these chemicals into the air and into your eyes. But if you leave the stem intact while chopping, you may avoid the tears. My eyes started to burn as soon as I sliced the onion in half, but the discomfort eased up a bit afterward. There was a mild burning sensation throughout, but it never reached the level of full-on sobbing.
The Verdict? Neither great nor terrible.
5. Method #5: Chopping the Onion Under Cold Water
This method is exactly as awkward as it sounds—I set my cutting board in the bottom of my sink and let a gentle stream of the coldest water I could find flow over both the board and the onion. Since my sink is only about 7 inches deep, it was tricky to reach down and get an even dice. Plus, some of the water pooled on the cutting board, causing a bit of a mess and sending some onion pieces down the drain. The cold water was also a bit, well, uncomfortable while chopping. However, no tears! While it isn’t the most convenient approach, it definitely worked.
The Verdict? It works, but…see Method #6 for an even better, DIY solution.
6. Method #6: Running Your Arm Under Cold Water
I came up with this method while working at a French restaurant, chopping 100 onions multiple times a week for French onion soup. Whenever my eyes started to burn or tear up, I’d head to the sink and run cold water over my forearm until I felt relief. (It usually takes about five seconds.) While it’s not the most convenient approach, it definitely alleviates the discomfort no matter how many onions you’re cutting.
Just to clarify, I’m not claiming that cooling your arm stops your eyes from burning entirely. But standing by the sink and submerging my arm under cold water provided immediate relief. Maybe simply bending my face towards the water reduced the irritants reaching my eyes? I’m not sure, but I do know it worked!
The Verdict? Roll up your sleeves!
7. Method #7: Wear Eye Protection
While this might seem a bit extreme just for chopping onions, it’s a guaranteed way to block the fumes from reaching your eyes. You can buy special onion-chopping goggles online, but a simple pair of sunglasses will do the trick. At first, wearing glasses in the kitchen might feel odd, but the extra layer of protection will definitely help reduce any stinging or irritation. The Verdict? Highly effective—as long as you’re okay with making a bold fashion statement in the kitchen!
