How To Avoid Onion Tears
Avoiding onion tears—that stinging, crying reaction when chopping onions—mostly comes down to reducing your exposure to the onion’s irritating compounds (sulfur-containing gases). Here are some easy tips to help:
How to Avoid Onion Tears
1. Chill the Onion First
- Put onions in the fridge or freezer for 15-30 minutes before cutting.
- Cold slows the release of the tear-causing sulfur compounds.
2. Use a Sharp Knife
- A sharp knife cuts cleanly and damages fewer cells, releasing less irritant gas.
3. Cut Under Running Water or Near a Vent
- Chop onions near running water or a fan to carry away the gases.
- Some people slice onions submerged in water or in a bowl of water (though this can affect flavor).
4. Cut Off the Root Last
- The root end has the highest concentration of sulfur compounds.
- Save cutting the root for the very end.
5. Wear Onion Goggles or Glasses
- Special goggles or even swimming goggles can create a barrier to prevent gases from reaching your eyes.
6. Use a Food Processor
- Minimizes your exposure since you don’t hold the onion close to your face.
7. Breathe Through Your Mouth
- Some say breathing through your mouth and sticking your tongue out helps reduce tearing.
