Quick Tip: Cutting Onions Without the Tears

The most annoying part about cooking with onions is the eye irritation and resulting tears. Blech.

Here's why: when the onion is sliced, cells are broken, and a compound called propanethial-s-oxide is released as a vapour. When this vapour comes into contact with your peepers, it's converted into a form of sulphuric acid, which produces that stinging sensation and makes your eyes water.

To minimize tears, chill the onion in ice water for half an hour, or in the fridge for a few hours beforehand. Then, work quickly, cleaning the chopped onion off the board often. Once the onion pieces warm up, the waterworks will begin, so vamoose!

Some sources recommend actually cutting the onions underwater, but that seems awkward. They're slippery little buggers even out of water. But if you feel up to it, by all means, give it a go! Please be careful, though.

Also, using a very sharp knife will limit the cell damage, and there will be less vapour released.

You can also try keeping the root in tact while chopping, as it contains the highest concentration of that annoying tear-inducing compound.

If you're not afraid of looking like a complete dork, there are two other suggestions you can try:

• Wear goggles.
• Place a slice of bread between your teeth, so it's half sticking out of your mouth. This will supposedly catch the fumes.
• Even better, stick the bread in your mouth while wearing goggles (and send pictures!).

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