Why Do Onions Make Your Eyes Sting, Turn Red, and Water?
The onion family, including onions, shallots, garlic, and more, all contain a certain amount of pungent essential oils. These oils contain amino acid sulfoxides, which, when an onion is cut, are released and come into contact with your eyes. When this happens, an enzyme called alliinase transforms these acids into a gas called propanethiol S-oxide, which, after a series of reactions, forms sulfuric acid.
Sulfuric acid in the eyes can cause a stinging sensation, redness, and watering of the eyes and nose. For some people, this can be quite extreme, with tears streaming down their faces and temporary blindness. So, how can you prevent this from happening? Here are some tips and tricks to try:
Chill the Onions Before Chopping
Placing onions in the refrigerator for 30-45 minutes before chopping can help reduce the release of the irritating compounds. Alternatively, you can pop them in the freezer for about 10 minutes. Just remember to work quickly as the temperature rises, and the compounds will start to evaporate and irritate your eyes again.
Chilling Onions Helps Reduce Irritation
Microwave the Onions Before Chopping
A quick 30-second blast in the microwave can also help reduce the chemical reaction and, therefore, the irritation. Just be careful not to overdo it, or you’ll end up with cooked onions! So, only do small batches at a time.
Chew Something While Chopping
Chewing gum or eating something while chopping onions can help. This is because the act of chewing increases saliva production, which makes you breathe through your mouth more. This, in turn, reduces the amount of irritating compounds that enter your eyes as they are instead drawn into your mouth.
Rub a Potato on Your Knife
Rubbing a fresh potato on your knife before chopping onions is a trick many swear by. If you’re chopping a lot of onions, continuously rub the knife with the potato.
Chop Onions Under Running Water
Placing the cutting board under running water or in a basin of water while chopping can create a barrier that prevents the irritating compounds from reaching your eyes. Alternatively, you can direct the steam from a boiling kettle away from your face while chopping.
Water Creates a Barrier Against the Irritating Compounds
Light a Candle Near Your Chopping Board
The flame from a candle will react with the compounds in the onion, reducing the amount that reaches your eyes. This is because the sulfur compounds in the onion react with the flame, reducing their presence in the air around you.
Apply Vinegar or Lemon Juice to Your Knife and Chopping Board
Applying a small amount of vinegar or lemon juice to your knife and chopping board can help neutralize the irritating compounds in onions. Simply reapply as needed while chopping.
Wear Eye Protection
Wearing eye protection, such as goggles or a face shield, is a physical barrier that prevents the irritating compounds from reaching your eyes.
Use a Fan to Blow the Onions’ Vapor Away
If it’s a hot day, stand in front of a fan and direct the airflow away from your face. This will blow the irritating vapor away from you and reduce eye irritation.
Chop the Root End Last
The root end of the onion tends to have a higher concentration of the irritating compounds, so leave this part until last to minimize exposure.
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