If you’ve ever chopped an onion and ended up with tears streaming down your face, you’re not alone! For many of us, cooking with onions is a bittersweet experience—packed with flavor for our favorite dishes but paired with the sting of uncontrollable crying. So, what is it about onions that turns a simple kitchen task into a tearful ordeal? And more importantly, is there a way to stop the waterworks? In this post, we’ll dive into the science behind why onions make you cry, and how you can stop it.
Before I discovered the magic of cry-free onion-chopping tricks, cutting onions was practically a daily drama in my kitchen. I’d come home from work ready to whip up a delicious meal, such as this Simple Cabbage Soup Recipe or these Baked Beer-Battered Onion Rings. But as soon as I started slicing onions, the waterworks began. Tears would stream down my face, taking my mascara along for the ride. By the time my husband got home, he’d walk into the kitchen, look at me, laugh, and say, “cutting onions again, huh?”
At first, I thought the solution was simple—I’d wash my face and remove my makeup before cooking. No makeup, no streaks, right? It worked for a while, but honestly, who has time to turn cooking into a full skincare routine every night? Plus, I wanted to keep my makeup intact until later in the evening. Eventually, I realized there had to be a better way. And thankfully, there is! In this post, I’ll share the life-changing onion-cutting tricks that saved me (and my mascara).
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Why Do Onions Make You Cry
Onions contain sulfur compounds that act as a natural defense against pests. When an onion is cut, its cells break open and release these compounds. This triggers a chemical reaction that produces a gas with a strong odor and taste, deterring insects and animals from eating it.
The same gas irritates the sensitive tissue in our eyes, causing them to produce tears as a defense mechanism to flush out the irritant. Essentially, the onion’s self-protective chemicals not only ward off pests but also trigger a similar reaction in humans, leading to the tears we experience while chopping.
Similarly, peeling onions can cause eye irritation because the process often damages the outer cells, releasing small amounts of these compounds. This is why you might experience mild eye irritation even during peeling.
Do some onions make you cry more than others?
Yes, some onions make you cry more than others. The level of eye irritation depends on the amount of sulfur compounds the specific onion contains. Generally, stronger onions, like yellow ones, tend to cause more tears because they have higher levels of sulfur compounds. Red onions and sweet onions (like Vidalia) usually have lower sulfur content and are less likely to make you cry as much. Red onions are somewhere between yellow and sweet ones.
Other factors affecting how much an onion makes you cry include age. Older onions tend to have more sulfur compounds, causing a stronger reaction when cut. To identify an older onion, look for dry, flaky skins, soft spots, or green sprouts. Older onions may feel lighter and have a stronger, more pungent smell as their sulfur compounds concentrate. For younger, fresher onions, choose firm, heavy onions with intact skins and no discoloration or sprouting.
Does how you cut the onions matter?
Yes, definitely! Slicing the onion causes less damage to its cells, releasing fewer sulfur compounds into the air. Chopping or cutting the onion into smaller pieces breaks more cells, releasing a larger amount of these irritants. The smaller the pieces, the more irritants are released.
Tips on avoiding crying when cutting onions
- Cool the Onion: Cooling the onion in the fridge for about 10–15 minutes before cutting slows down the chemical reactions that release the gases.
- Use a Sharp Knife: It causes less cell damage when cutting. A dull knife crushes more cells, releasing more sulfur compouds.
- Wet the Cutting Board and Knife: This can reduce the amount of gas released into the air.
- Cut Under Water: Cutting the onion inside a bowl of water helps to wash away the sulfur compounds before they reach your eyes.
- Use a Food Processor: Instead of cutting by hand, use a food processor to chop the onion.
- Cut the Root Last: The root end of the onion contains a higher concentration of sulfur compounds.
- Wear Goggles: Special onion goggles or any type of protective eyewear that covers your eyes.
- Light a Candle: A lit candle near your cutting board can help burn off some of the sulfur compounds in the air before they reach your eyes.
- Cut in a Ventilated Area: opening a window or using an exhaust fan can help.
My experiment findings
I conducted a personal experiment to test different methods for avoiding tears while cutting onions. I found that chilling the onion, using a sharp knife, and wetting the cutting board while saving the root for last were the most effective techniques. For recipes that call for chopped onions, especially ones that don't require a specific texture, like in this Mexican Style Meatloaf, I prefer using a food processor with a chilled onion, as chilled onions are easier to peel (true for most varieties). I found that goggles, candles, and cutting underwater were unnecessary, but methods may vary by preference. Feel free to experiment and share your favorite onion-cutting techniques in the comments below!
Frequently Asked Questions
From my research on this, onion tears are not necessarily "good" or "bad" for your eyes. They are simply a natural response to the sulfur compounds released when an onion is cut. This process isn't harmful and doesn't cause long-term damage to your eyes. In fact, the tears can help cleanse your eyes of debris or minor irritants, like natural tears.
If your eyes are burning after cutting an onion, rinse them gently with cold water or use artificial tears to flush out the irritants. Applying a cold compress can soothe the discomfort, and blinking frequently helps your eyes naturally produce tears for relief. Move to a well-ventilated area to clear lingering irritants, and wash your hands thoroughly to avoid transferring more irritants to your eyes. Resting your eyes and inhaling cool air near a fan or open window can also help reduce the burning sensation.
Peeling the onion under a gentle stream of cold water or in a bowl of water can help wash away the irritants as they are released.
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Recipe
Baked Beer-Battered Onion Rings
Equipment
Ingredients
- 2 yellow onions
- Ice water for soaking the onion rings
- 1 cup all purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup carbonated beer pale ale or IPA - cold
- 1 cup breadcrumbs
- olive oil spray
Instructions
- Peel the onions and slice them crosswise into 1/2-inch thick slices, then separate each ring, remove the thin membrane from the inside of the ring, and place the onion rings in a bowl of ice water.2 yellow onions, Ice water
- Let the onions soak in the ice water for approximately 20 - 30 minutes. Then make sure to dry them well. I arranged them in a single layer over a clean paper towel - you can use a regular towel as well.
- Meanwhile, in a large bowl whisk together the flour, smoked paprika, garlic powder, ground black pepper, and salt. Stir in the cold beer to create the beer batter.1 cup all purpose flour, 1 tablespoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 1 cup carbonated beer
- Take the baking sheet with the rack out of the oven and place it next to the bowl with the batter.
- Dip each onion ring into the batter, ensuring it's evenly coated. Let any excess batter drip
- Then dip each onion ring into the breadcrumbs and place the coated rings on the baking rack, arranging them in a single layer.1 cup breadcrumbs
- Lightly spray the tops of the onion rings with cooking spray or drizzle them with a bit of olive oil. Then bake the onion rings in the preheated oven for 15-20 minutes, flipping them halfway through the baking time, until they are golden brown and crispy on both sides.olive oil spray
- Sprinkle with extra salt if desired.
Notes
- Use large onions like sweet onions (such as Vidalia or Walla Walla) for the best flavor and texture. They should be thick enough to hold up to the batter and baking process.
- Try to slice the onions into uniform rings so that they cook evenly. Too-thin slices may become overly crispy and too-thick slices may not cook through properly.
- The batter should be thick enough to coat the onion rings without dripping off excessively. If it's too thin, add a bit more flour; if it's too thick, add a splash more beer.
- Preheat your baking sheet in the oven before placing the battered onion rings on it. This helps the bottoms of the rings crisp up more quickly.
- Make sure each onion ring is evenly coated with the batter. You can use a fork or tongs to dip them and shake off excess batter before placing them on the baking sheet.
- Leave enough space between the onion rings on the baking sheet so they have room to cook evenly and the hot air can circulate around them. Overcrowding can lead to the batter sticking to adjacent rings or not crisping up properly.
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