Tips for cutting onions without tears

Onions usually have three parts, including a thin outer skin (usually light brown), inner “scales” that are juicy and white, and “base leaves” or “roots.”

When you cut off the roots or young shoots of an onion, it secretes an enzyme. This enzyme reacts with the remaining onion and releases a gas. When this gas encounters water, it creates acid. This means our eyes will have an amount of acid due to the reaction of this gas and tears.

1. Cut onions in a well-ventilated area, such as under a range hood or window.

This method will blow the onion gas away from your eyes. You can chop the onions right on the stove and turn the range hood on high to draw the air up. Alternatively, you can cut them near a window or outside.

2. Use a sharp knife to cut onions

The enzyme is released when the cells are ruptured, so use a sharp knife to cut decisively instead of applying excessive force to reduce the amount of enzyme released.

Even if you apply other tricks, use a sharp knife to cut the onions. It will help you cut the onions faster.

3. Chill onions in the freezer for 10-15 minutes before cutting

This method will reduce the amount of acid enzyme released into the air without affecting the taste of the onions. This method is introduced through the program “Food Detectives” and is considered the most effective way to reduce eye irritation when cutting onions.

4. Soak onions in water before cutting

The onion enzymes will be dissolved in the water. However, this method will reduce the flavor of the onions and make the onion slippery, making it difficult to cut. If you don’t mind the diminished flavor of the onions, try this method.

5. Cut onions horizontally

Due to the structure of the onion flesh being tubular, cut the onion horizontally to avoid onion splashing into your eyes.

6. Chew a piece of bread

Chew slowly and let the bread out of your mouth slightly. Your mouth will be moisturized, although it may be uncomfortable, this method will prevent your eyes from stinging.

7. Leave the root of the onion

You should not cut both ends of the onion before slicing. Try leaving the onion root until the end because there is a higher concentration of sulfur compounds near the root.

8. Use vinegar or saltwater

Solutions such as vinegar or saltwater, which are acidic or ionized, can denature enzymes. Here are some ways you can do it at home:

• Spread vinegar on the cutting board. The acid in the vinegar will denature the enzyme.
• Soak onions in saltwater. This method also denatures enzymes, but it will change the taste of the onions.

9. Use potatoes

If you have potatoes on hand, you can cut a slice of potato and rub it on both sides of the knife. Then use that knife to cut the onions. This way, you can cut comfortably without worrying about eye irritation.

10. Turn on a fan

Turn the fan in the same direction as your sitting position to blow away the onion splatters when cutting onions.