By no means Cry Whereas Chopping Onions Once more—This Science-Backed Trick Really Works

I used to be standing on the kitchen counter making ready dinner. Tears rolled down my cheeks. I sniffled and tried to wipe my eyes with my sleeves. I wasn’t crying over spilled milk, nor was I crying due to a damaged coronary heart. I used to be crying as a result of I used to be chopping an particularly pungent onion—one with an aroma so highly effective you may odor it throughout my condo. So many recipes begin with onions that if you happen to prepare dinner in any respect, you’ve got undoubtedly skilled the disagreeable, tear-inducing results of an onion. However why does this occur, and is there any strategy to decrease the vegetable’s irritating results on our tear ducts?

When onions expertise cell injury—reminiscent of once they’re lower—their cells launch alliinase, an enzyme that produces sulfur compounds. In his e-book On Meals and Cooking, meals science author Harold McGee notes that that is the vegetable’s protection mechanism. In response to McGee, vegetation “compensate for his or her immobility with a exceptional potential for chemical synthesis” and “produce 1000’s of strong-tasting, generally toxic warning indicators” to discourage predators from attacking them. These sulfur compounds launched by the onion are meant to “annoy and repel” their attackers by irritating their mouths, nasal passages, and eyes.

These compounds are particularly potent at room temperature. In his cookbook Veg-Desk, Critical Eats contributor Nik Sharma writes, “The enzyme alliinase produces its most potent chemical substances at hotter temperatures; chilly temperatures will scale back the exercise of this enzyme.” So to attenuate the tear-inducing results of an onion, Sharma merely refrigerates his onions for an hour or two earlier than utilizing them.

I learn in regards to the methodology in Veg-Desk shortly after the e-book was launched in 2023, and was curious to check it out myself—so I refrigerated an onion for an hour earlier than slicing it. Miraculously, I didn’t shed a single tear. Though I used to be skeptical, I’m now a transformed believer who won’t ever lower an onion with out first refrigerating it. I ought to observe that that is fully anecdotal; I’ve not scientifically or methodically examined it in opposition to different methods, however in my private expertise, it has confirmed to work extraordinarily nicely. Onions might have as soon as aggravated and repelled me, however because of this easy trick for lowering kitchen tears, they not do.