How to Cut Onions Without Tears

Onions, when cut, generally make you weep. When you cut an onion, the knife breaks the internal cells, which release an enzyme called allinase, which in turn It comes into contact with sulfur-rich molecules present in other parts of the onion and from this reaction a substance called sulfenic acid.

As it reaches the eyes, this gas reacts with the tear film and forms a small amount of sulfuric acid (very diluted, but enough to irritate). At this point, the eyes, irritated by the sulfuric acid, react, sending a signal to the brain which activates the tear glands to dilute and remove the irritant. Hence the tears and the crying.  To avoid tears, which can lead to wasting onions and not using them, just follow a few small but very effective tips:

• Chill the knife in the freezer for about 10 minutes before you start slicing the onions.
• Or wet the blade several times, for a few minutes, under cold water and then immediately proceed to cut the onions.
• Cool the onion: just put it in the fridge for half an hour before cutting it.
• Cut the onion near an open window
• Cut the onion under a trickle of water which captures the sulphur compounds
• Avoid cutting the root which contains the largest part of the thiopropanal sulfoxide
• Remember that the Tropea onions, in addition to their qualities, are also the ones that make you cry the least.