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In the middle of preparing your favorite recipe, it’s frustrating to have to stop chopping onions. But how can you tackle this tear-jerking vegetable? The good news is, there are a few tricks you can use to stop onions from making you cry.
Before learning how to manage this unpleasant side effect, it’s useful to understand why slicing onions brings on tears. Onions have developed a natural defense to ward off predators. When the onion’s skin is cut, it releases sulfenic acid. This acid reacts with enzymes in the vegetable, forming syn-propanethial-S-oxide gas. The gas then travels to your eyes, where it mixes with the moisture there, producing sulphuric acid and other irritants, causing your eyes to water in an effort to get rid of the substances.
The most effective solutions stop the onion’s gases from rising too fast. Many experts recommend using cold water. Running an onion under cold water while peeling it is one method to prevent tears, though it can get messy. Alternatively, placing the onion in the fridge for about 30 minutes before chopping it is another great option.
Why do cold temperatures help? Eric Block, the author of Garlic and Other Alliums: The Lore and the Science, explained to NPR that 'Molecules always move faster when heated and slower when cooled—by cooling the onion, you prevent the irritating chemicals from reaching your face all at once.'
There are other ways to ease the discomfort. Food & Wine suggests adding a bit of citrus juice or vinegar to alter the pH balance of the enzymes, making them more bearable. A sharper knife also minimizes cell damage, leading to fewer enzymes being released.
You might have heard that wearing goggles while cutting onions can help, but they might not be fully effective. While the goggles protect your eyes, the onion’s irritating gases can still enter your mouth and nose, causing discomfort.
