Onion is one of the most consumed fresh vegetables, whether chopped, fried or sautéed. But cutting into pieces often causes uncomfortable tearing and watery eyes, accompanied by a runny nose.
And although it can be exciting, the truth is that the tears you shed when chopping onions are not caused by any kind of emotion. It's just a reflex from exposure to irritants. To prevent this from happening, read on to find out why onions make us cry when we cut them.
Why does onion make us cry?
Really, this food does not make you cry as we know this act. That is, onion skin contains chemicals called sulfoxides, which when cut, damage the skin of the vegetable. This damage turns sulfoxides into a super annoying chemical. The onion releases it into the air and then it goes into the eyes. That is why your vision begins to blur, tears appear to wash away the chemical, and your eyes sting.
There are many different types of onions, some are even less tear producing. Normally, the yellow, red and white types generate a more severe chemical reaction because they have many sulfur-containing compounds. In contrast, the sweeter types, such as green onions, have less sulfur, are less pungent, and produce fewer tears.
Also, thanks to genetic transformation, scientists have created onion varieties that do not produce tearing. Although it is true that they are not yet sold en masse in an accessible way.
Remedies to cut onions without crying
We know that many people avoid this food in order not to have a bad time, so if it weren't so annoying, we would surely increase its consumption.
Put the onions in the fridge
Although experts recommend keeping your onions in a cool, dark place (such as a pantry drawer), putting them in the fridge can be a great idea. Try to put them in at least 30 minutes before you start cooking to prevent the chemical from releasing so easily when it's cold. It is true that the hands feel as if they are about to freeze, but tears do not appear at any time.
If you have forgotten to put them in the fridge and you are in a hurry to cut them, you can put them in the freezer for a few minutes. Make sure it doesn't freeze, so you can cut it without too much trouble.
use water
If you want to reduce or eliminate tears, the trick of washing onions in cold water decreases sulfuric acid compounds. You just have to cool the onion in a container with ice water for 30 minutes before cutting it. Some even say that their eyes are less irritated if they let the water run while cutting onions.
There are also people who prefer to cut them submerged in cold water. This can be counterproductive because they will create sparks when thrown into a pan of oil.
put on glasses
If the eyes are the most sensitive area and you want to stop crying, the best thing to do is cover them. And, although it seems like a crazy and crazy option, the glasses work.
That's because they prevent the chemicals in the onion from coming into contact with the tear ducts. You just have to make sure that they fit you well supported and adjusted. They will not be worth some for sight or sun, but some for diving or swimming.
Cut the onion correctly
Sharpening your knife is also a generally useful tip for safe cooking. But a sharp knife does more than cut smoothly, it helps lessen cell damage to the onion, which can reduce the release of the pesky chemical.
The way you cut onions is also important, as it can help reduce crying to some extent. Some chefs recommend slicing them so the steam doesn't rise directly into your eyes. You can even place the onion slightly lower on the cutting board to avoid cutting it sideways. It's more difficult to achieve, but it ensures that gas doesn't rise.
bite into a piece of bread
It may seem ridiculous to hold a piece of bitten bread with your teeth, without eating it and while you cut onions. But it works and it is not a magical invention.
Holding a piece of bread between your teeth and your lips slightly parted causes the spongy texture of the bread to absorb some of those harmful chemicals before they can make their way up into your eyes. Logically, try that the bread is not hard so that it can capture all the possible chemicals. Plus, who doesn't love a little snack? Of course, we do not recommend eating the piece that remains outside the mouth, since the onion flavor is guaranteed.
Remove the root of the onion
Regardless of how you cut them, try to avoid cutting the onion near the root end. This is the part that contains the highest concentration of sulfuric compounds that can make you cry.
Since the strength of the chemical is more concentrated in the root of the onion, removing it will limit your exposure to the acid. But be careful to avoid cutting the root in half, as this will make the situation worse.
Shop other versions of onion
The characteristic flavor of fresh onion can be difficult to replicate. But you may want to substitute them in the kitchen if they regularly cause bothersome and uncomfortable eye symptoms.
Some alternatives that you can try are pre-cut onions (fresh or frozen), dried onion or onion powder or use other foods that do not cause tearing, such as garlic, leeks or chives.
Spray the cutting board with vinegar
Some say that spreading a pinch of vinegar on the cutting board could help slow down the harrowing chemical reaction.
Supposedly, the acid in the vinegar denatures the enzyme that triggers the production of the irritant. However, keep in mind that unless you are looking to add vinegar to the recipe, you should be aware that it will affect the flavor and color of the onion.
vent the steam
A fan pointing at the onion is one of the main recommendations to avoid crying. This will help push the substance in the other direction, away from the eyes. You can use a standing fan or a small one on the counter. Avoid those that are ceiling mounted, as this will spread the gases throughout the kitchen.
Running the exhaust fan or hood might work, but depending on where you're positioned, it could also backfire and draw the chemical onto your face and eyes.