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Onion is the basis of many dishes. Unfortunately, it is also associated with one unpleasantness: cutting it brings tears. Through the tears we often can’t even see properly, which prevents us from further preparing the food. Today we have a few simple tips and tricks for you that will make cutting onions easier, and you won’t shed a tear anymore.
Why do we cry when cutting onions?
If you’ve ever wondered why we actually cry when cutting onions and why our eyes sting, know that the culprits are sulfur compounds that onions contain in abundance. When we cut an onion, its cells are damaged and begin to release their contents.
That then reacts with amino acids, forming sulfonic acid, which then quickly changes into an irritating gas. It easily spreads through the air and irritates our eyes and nose. The younger the onion is, the more it usually irritates us.
How not to cry when cutting?
One of the tricks used by chefs is to properly cut off the bottom part of the onion, where the roots grow. That part contains the most of these compounds. However, you shouldn’t cut this part off horizontally, as many of us do; you must drive the knife in at an angle and remove the part that has a cone shape. Then peel the rest of the onion and slice it with the part that has the hole placed downwards so that any remaining gases are not released, then you can cut the onion without problems.
Other options
There are many other tips on how to prevent crying when cutting onions. One of the more comical ones is to cut onions while wearing diving or ski goggles, which will protect your eyes and nose from the irritating gases. Other well-known tips are to put the onion in the freezer for a few minutes or to cut the onion near a fan. Cold water can also help.
Peel the onion under a stream of cold water and before you start cutting it, let both the onion and the knife soak in the water for a moment. A lit candle is also said to protect us from tears; its flame reduces air movement, and the aroma of the onion does not spread as quickly.
