How to Cut an Onion Without Crying

Use these tips and tricks to make the essential task less irritating.

Whether you're an experienced home chef or novice cook, it's worth learning how to cut an onion without crying. After all, the root vegetable is a basic ingredient in countless recipes, thanks to its ability to deepen and balance flavor. And while the tearing and stinging caused by cutting onions might seem like an inevitable part of the process, it is possible to make the task more pleasant. Try these expert-approved ways to stop crying while cutting onions—your eyes will thank you.

Related: The Right Way to Cut, Slice, and Chop an Onion

Why Onions Make You Cry

Onions cause tearing due to a series of chemical reactions—and it all happens within seconds. "Onions contain amino acids known as cysteine sulfoxides," says Bryan Quoc Le, Ph.D., a consultant and author of 150 Food Science Questions Answered. When the onion tissue is cut, chopped, or torn, enzymes in the onion break down the cysteine sulfoxides and turn them into highly volatile compounds called propanethial S-oxide. (Side note: Enzymes are proteins that trigger chemical reactions.) Propanethial S-oxide decomposes into sulfuric acid in the eyes, resulting in the irritation, stinging, and tearing that many of us associate with cutting onions, says Le.

Meet Our Expert

• Bryan Quoc Le, Ph.D., consultant and author of 150 Food Science Questions Answered

• Eric Rowse, lead chef-instructor of culinary arts at the Institute of Culinary Education’s Los Angeles campus

• Traci Weintraub, chef and the founder of Gracefully Fed, a restaurant in Los Angeles

How to Cut an Onion Without Crying

Chill the Onion

Although this onion-cutting trick requires some planning, it's worth the effort: Simply chill the onion in the refrigerator for about 30 minutes before you're ready to chop it. The cold temperature of
the refrigerator will slow down the enzymes responsible for producing propanethial S-oxide, thereby tempering its irritating effects, says Le. What's more, chilling the onion will reduce how quickly (and how far) its vapors spread, says Eric Rowse, lead chef-instructor of culinary arts at the Institute of Culinary Education's Los Angeles campus.

If you're tempted to chill the onion in the freezer to expedite the process, note that it may not be the best move. Compared to the freezer, "the fridge works best because there's less risk of the onion freezing and becoming mushy," notes Le.

Use a Sharp Knife

"When cutting onion, [you're] breaking open cell walls and releasing sulfur compounds," explains Rowse. "Using a sharp knife makes for cleaner cuts, minimizing damage [to the cell walls] and
lowering the amount of compounds that get released into the air." In contrast, using a dull knife will smash the onion, releasing more irritating compounds, says Traci Weintraub, chef and the founder of Gracefully Fed, a restaurant in Los Angeles. Thus, "the cleaner the cut, the safer you are from watery eyes," she says.

Wear Goggles

"Onion goggles are a novelty item—but if they fit you properly, they can work," says Rowse. You can also wear laboratory-grade goggles, notes Le. In both cases, as long as they completely seal off your eyes, goggles can help decrease tearing by providing a shield against volatile compounds.

Cut Less

If you're not set on a specific type of cut, consider slicing vs. dicing the onions. As Rowse explains: "The more you cut an onion, the more volatile compounds you're throwing out into the air." Since
slicing requires less cuts (and time), opting for this cutting method can help reduce your exposure to irritating compounds and limit tearing.

Soak the Onion in Cold water

Another way to stop crying while cutting onions is to submerge them in a bowl of ice water for 15 to 20 minutes, says Le. As with the fridge technique, the cold temperature of the ice water will lower
the number of volatile compounds that leak into the air, explains Weintraub. However, the taste of your onion might become more mellow with this option, she warns—so consider skipping it when making dishes designed to spotlight the onion's flavor.

Microwave the Onion

To reduce tearing while cutting an onion, gently microwave it for a few minutes, suggests Le. "The heat from the microwave energy irreversibly [inactivates] the enzymes, which prevents them from converting the onion’s cysteine sulfoxides," explains Le.

Related: Make Use of Basic White and Yellow Onions in These Savory Recipes

Increase Ventilation

When cutting onions, increasing ventilation and airflow in your workspace will move irritating particulates away from you, says Rowse. "You can do this by turning on the hood vent on your stove and cutting onions nearby," he adds. Other options include opening a window, using an overhead fan, or a table fan (or all of the above!) to increase airflow and displace gases emitted by the cut onion, notes Weintraub.

Move the Onions Away

"If you're cutting a lot of onions, move them away from you as you cut," recommends Rowse. "For example, if you're making a large batch of French onion soup, place [the cut onions] in your vessel of choice and put them elsewhere while you cut more." Better yet, place them near an open window or another source of ventilation to move the compounds away from your eyes.

Read the original article on Martha Stewart.