Tips

Unveiling the Art of Onion Mastery: Conquer Tears and Embrace Culinary Delights

Onions probably strike fear into the hearts of many home cooks. If the thought of chopping onions brings tears to your eyes, these tips will help you avoid the dreaded sting.

Administrator

19 April, 2024

When we begin to cut into an onion, the cells within its layers break apart. As this occurs, an enzyme called alliinase is released, creating compounds that are then broken down into scent molecules. These molecules give the onion its characteristic flavor and odor.

Some of the chemicals involved in this reaction are converted to LF by the enzyme LF synthase. When LF comes into contact with the cornea, sensory nerve endings there signal to the brain that an irritant is present, with a signal sent back from the brain to the tear glands. As a result, you begin to blink and tear up in order to flush the irritant away from the cornea.

The longer you cut an onion, the more tears will flow in order to protect your eyes. So, how can you prevent your eyes from watering when chopping onions? Here are a few simple tips to try!

Refrigerate the onion before cutting.

To avoid crying while you cut, wash the onion under running water and remove any excess water. Place it in the freezer for about 10 minutes, or in the refrigerator for 30 minutes. If you don’t have a refrigerator handy, soak the onion in ice water. When onion cells are exposed to cold temperatures, they react more slowly to the air, so your eyes will be less likely to water when you cut into it.

Chew gum while cutting.

This may sound amusing, but it works! When you chew gum or eat anything else while cutting an onion, your eyes won’t water. That’s because when you chew, your saliva neutralizes the volatile compounds released by the onion before they have a chance to reach your eyes.

Spray vinegar on the cutting board.

Mix equal parts water and vinegar in a spray bottle and mist the solution over your cutting board. The acetic acid in vinegar can help neutralize the sulfur compounds released when you cut the onion, making your eyes less likely to tear up. If you find that this mixture isn’t strong enough, try spraying pure vinegar on the cutting board instead. However, this may affect the taste of the onion when you cook it.

Use a sharp knife.

Using a sharp, stainless steel knife that has been dipped in water before you begin cutting can significantly reduce the chances that your eyes will water. If you’re cutting multiple onions, or even just one large onion, dip the knife in water frequently as you work.

Cut the onion under running water.

Cutting an onion while it is submerged in a bowl filled with water, or under running water, will also help immensely, as the water will dissolve the sulfuric compounds before they have a chance to reach your eyes and cause irritation.

Frequently asked questions

There are several simple tricks to try: refrigerate the onion before cutting, chew gum while cutting, spray vinegar on your cutting board, use a sharp knife dipped in water, or cut the onion under running water. These methods work by slowing down the onion’s reaction to being cut or neutralizing the irritating compounds before they reach your eyes.

Refrigerating the onion slows down the reaction of its cells to being cut, reducing the release of irritating compounds. Chewing gum or eating while cutting distracts your senses and neutralizes the compounds with saliva before they reach your eyes. Vinegar neutralizes sulfur compounds, and a sharp knife dipped in water reduces the onion’s reaction and prevents compounds from reaching your eyes.