It's no secret that cutting onions can bring tears to your eyes. Whether you're slicing them for fajitas, dicing them for soups, or blending them into a marinade, the tears always seem to flow. But why does this happen?
According to Dr. Stuart Farrimond, a food science presenter for the BBC, cutting onions triggers a chemical reaction that releases a compound called syn-Propanethial S-oxide. When this compound comes into contact with the thin layer of water on your eyeballs, it creates sulfuric acid, leading to the stinging sensation that makes you cry.
To prevent onion-induced tears, Dr. Farrimond suggests a few strategies. First, make sure your knives are sharp to minimize cell damage while cutting. You can also chill onions in the fridge or freezer before cutting them to slow down the chemical reactions that produce the eye-irritating compounds.
Other methods to try include cutting onions near a fan, under running water, or even wearing onion goggles to protect your eyes. While some of these methods may seem unconventional, they can be effective in reducing tears while chopping onions.
After testing various tear-prevention techniques, I found that chilling the onions and using onion goggles were the most effective methods. While some old wives' tales like putting a spoon in your mouth or a ball of bread under your lip may not work, it's worth exploring different strategies to find what works best for you.
