Onions are wonderful addition to many dishes; They are highly flavorful either fried, sauteed or caramelized! However, it has a tendency to make us cry when we cut it! For some of us, this is an issue and especially with some varieties which are very potent.

Why Do We Cry When We Cut Onions?

Reason: When we cut an onion, we damage the cells. The ruptured cells releases allinase enzymes and an amino acid sulfoxides  unique to onion family. This enzyme breaks the amino acid into sulfuric acids. The sulfuric acids are unstable, so they quickly rearrange themselves into thiosulfinates, which produces a pungent smell.  And the acids get converted by LF-synthase enzyme into a gas called Syn-propanethiol-S-Oxide. This Syn Oxide move through air and hits the cornea of our eyes. When the Syn-Oxide is detected, the the cornea fires away the lachrymal glands to wash the irritant.

How To Avoid Crying While Chopping Onions

• Chill slightly, or briefly freeze them before slicing. This will change the chemical nature and reduce the gas.
• Leave them in cold water for a while and then chop.
• Cut them faster, as quickly as possible. You can master this art by using an effective chopping board and knives.
• Cut the tail end finally, and allow the juice to ooze out completely to save yourself from crying.
• Keep your face away, while chopping. This does not come easily! Beware of the sharp knives.
• Slice under a range hood.
• Buy a food processor.
• Ask your partner to do the job.
• Wear safety goggles.
• Wear a barrier…contact lens covers the cornea and it prevents you from crying. Works wonderful to me.
• Sing a song, hum or even whistle while you cut onions, this will help you blow the gases away from your eyes.
• Chew a piece of gum (chewing gum).
• Munch bread. Actually stick some bread in your mouth, which would catch up the released tear-gas!
• Just forget onions, go for the chopped onions form the super marker.