Chopping onions – one of the most unpleasant tasks in the kitchen. Even those who adore culinary arts need all their willpower to start and finish this process.
Good news: you no longer have to bravely hold back tears or endure eye irritation! Knife masters have shared life hacks on how to chop onions without crying.
Table of contents
Why Onions Make Your Eyes Burn and Tear Up
Tearing up while chopping onions is caused by a volatile substance in its composition – the lachrymator (from Latin – "tear"). This compound is released when the vegetable's cells are damaged. The side effect of this volatile substance is its ability to induce tears.
When it reaches the eye's mucous membrane as vapor and interacts with moisture, the lachrymator releases sulfuric acid, which irritates tissues and causes a burning sensation. The body tries to protect the mucous membrane by actively producing tears.
To avoid crying while chopping onions, you need to reduce the lachrymator's activity. There are several ways to do this.
How to Stop Crying and Chop Onions Without Tears
Some believe that professional chefs and experienced home cooks don’t cry while chopping onions because their eyes and tear glands have adapted. In reality, the situation is different: anyone with the right knowledge can make cooking with onions easier.
Freezing
Place the onion in the freezer for 10 minutes or in the fridge for 30 minutes before chopping. Cooling slows down the release of sulfur compounds that cause tears and eye irritation. It’s also recommended to chill the knife.
Heating
To avoid irritation and tears, cut the onion into large pieces, drop them into boiling water for a couple of minutes, and then continue chopping.
Under Water
What to do if you don’t have time to freeze the onion? Rinse the onions under cold running water. You can chop them directly under the water or submerged in a bowl. The tear-inducing compounds are water-soluble, so the water will wash them away before they reach your eyes.
Near Steam
You can chop onions near boiling water – the steam will disperse the tear-inducing vapor.
Near a Candle
An open flame can burn off the sulfur compounds. Light a candle and place it near the cutting board. If you have a gas stove, chop the onion near a lit burner.
A Sharp Knife
A well-sharpened knife helps prevent eye irritation. Its sharpness makes clean cuts, damaging fewer onion cells, thus reducing lachrymator release. A sharp knife also speeds up chopping, minimizing exposure time. Additionally, occasionally rinse the blade under cold water.
Wearing Goggles
Tight-fitting swimming goggles effectively shield your eyes from the pungent fumes.
Using a Wooden Spoon
An old folk trick suggests holding a wooden spoon in your mouth to absorb sulfur vapors and protect your eyes. However, experts consider this method both inconvenient and ineffective.
Drinking Water While Chopping
What to do if you have no extra tools? Use water – a universal solvent. Here’s how:
- Wet the knife frequently.
- Hold cold water in your mouth.
- Rinse your face but don’t dry it.
Chewing Gum
Chewing gum can help reduce tearing. As an alternative, try parsley.
Other Tips and Life Hacks
More ways to prevent tearing while chopping onions:
- Don’t cut off the onion root first. This part contains the most sulfur compounds, so remove it last.
- Wipe the cutting board with a mix of water and vinegar (equal parts). Vinegar suppresses fumes. Increase vinegar concentration if needed, but this may affect flavor.
- Sprinkle salt on the cutting board.
- Stick your tongue out slightly while peeling.
- Soak onions in warm, lightly salted water before chopping.
- Open a window or use a fan to blow fumes away.
- Hold a bread slice in your mouth (half sticking out) to absorb vapors.
- Place two matchsticks in your mouth (head-side in).
- Turn on the extractor hood.
- Sniff a strong-smelling item (e.g., coffee) to mask the sulfur.
- Breathe through your mouth to reduce eye exposure.
- Talk, sing, or recite poetry – air vibrations disperse fumes.
- Blow gently on the onion while chopping.
- Rub the board with a lemon slice to neutralize fumes.
- Use a food processor (wait before opening to avoid fumes).
Testimonials
Home cooks tackle onion-induced tears in various ways.
Sophie, 27: «Here’s my foolproof method: position your cutting board under a max-power extractor hood. Works like a charm!».
Claire, 43: «Peel the onion, halve it under cold water (quarter if large/pungent), then freeze for 3-5 minutes. No tears – guaranteed!».
Emma, 30: «A lit candle near the board is magical. Chopped kilos of onions tear-free! Hope this helps others.».
Conclusion
Chopping onions can indeed be tear-free. The most effective methods are using a sharp knife and pre-chilling the onion. Short on time? Try the other practical hacks listed above.