Crying While Cutting Onions? Quick Tips to Stop the Tears

Ever sliced an onion and felt the sting in your eyes? You’re not alone. The good news is you don’t need special gadgets – just a few smart habits can keep the tears at bay.

Why Onions Make You Cry

When you cut an onion, you break cells and release a compound called syn‑propanethial S‑oxide. It’s a gas that reacts with the water in your eyes, forming a mild acid. Your eyes sense the irritation and produce tears to wash it away. That’s the whole tear story, plain and simple.

Simple Ways to Keep Your Eyes Dry

1. Use a Sharp Knife. A dull blade crushes more cells, releasing more gas. A sharp knife makes clean cuts, so less irritant gets into the air.

2. Chill the Onion. Pop the onion in the fridge for 30 minutes before you cut. The cold slows down the enzyme reaction, meaning fewer tears.

3. Cut the Root Last. The root end holds most of the tear‑triggering chemicals. Slice off the top, work your way down, and leave the root for the final piece.

4. Rinse the Cutting Board. A wet board traps some of the gas. Keep a bowl of water nearby and dip the board in between cuts.

5. Breathe Through Your Mouth. Inhaling through your nose pulls the gas in, while breathing out through your mouth pushes it away from your eyes. It’s a tiny trick that works.

6. Use a Fan. A small kitchen fan or even an open window blows the gas away before it reaches your eyes.

7. Wear Goggles. If you’re chopping a lot, a pair of cheap swimming goggles creates a seal around your eyes and stops the gas completely.

8. Cut Under Water. Submerging the onion in a shallow pan of water while you slice can trap the gas, though it can be a bit messy.

Combine any of these methods that feel easy for you. Most people find that a sharp knife, chilled onion, and cutting the root last do the trick without extra gear.

Next time you hear that onion’s “sizzle” of tears, remember these quick fixes. You’ll be able to slice, dice, and sauté without a watery face, and your kitchen will stay drama‑free.