How to Chop Onions Without Tears

Why do onions make you cry, and how can you prevent it from happening? They're made up of a tunic of outer leaves (the brown layer), scales (the white firm juicy edible part), and the basal plate (often called the hairy part or the root). When you cut the basal plate or shoot, they release an enzyme. That enzyme reacts in the rest of the onion to release a gas. When that gas combines with water, it creates an acid. If that water is in your eye, you have acid in your eye. Whoops. So, if you still have that onion hankering, start with Step 1 below to stay tear-free!

Section 1 of 2:

Basic Tricks

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The enzymes are released when cells are broken or crushed; using a sharp knife slices through the onion rather than crushing and thus, fewer enzymes are released. Regardless of whether you employ different tactics too, use a sharp knife in every onion-cutting situation. It'll go that much quicker!
2
Chill the onions in the freezer for 10 to 15 minutes before cutting them. This reduces the amount of the acid enzyme released into the air and has zero effect on taste.^{[1]XExpert SourceJillian Fae Downing
Private Event Chef & Chef EducatorExpert Interview. 2 September 2021.}
- The fridge can do it, too; just make sure not to keep them next to apples or potatoes, or leave them in there for too long (20 minutes should do it) -- they can cause odors if you do.
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3
Cut the onion under water. This is an effective method, but the problem is that it's a bit difficult to maneuver. In the water, the onion bits go every where unless you hold onto them and then scooping them up and draining out the onion water and it can all just not be worth it if you don't execute it right. If you choose this method, plan out your attack beforehand.
- Some say to do it under running water, but this is a bit tricky, too, obviously. The gushing water makes everything go a little haywire in your hands.
Steam from a kettle or pan of water will do the trick. The science here is that the steam will draw out the vapors from the onion, dissipating them.
This draws the gas over your wet tongue. The olfactory nerves, which are closely located to the tear duct nerves, will be by bypassed and there will be no tears generated. This is easily confirmed when you forget and breathe through your nose. Instant tears!
The enzyme is denatured by the water-air boundary. However, do know that this eliminates some flavor and that the onion is a little more slippery than normal (making it harder to deal with). If milder onions are okay for you, give this method a shot.
7
Point your knife away from the tubes. Because onion "flesh" is tubular in construction, pointing the tubes away from you while cutting will keep the onion from spraying in your eyes.
- Of course, a breeze of any kind can send the fine, misty spray toward your eyes, so pay attention to air currents too. Turn that fan on -- and point it in the right direction!
Whistling makes a significant airflow, specifically away from your face, which keeps the onion mist away from your eyes. Just pick a catchy tune that you won't want to stop whistling and you can cut as many onions as you need.
9
Stick a piece of bread in your mouth. Many people report that chewing, especially bread, helps avoid tears when cutting onions. Chew very slowly, letting the bread hang out of your mouth a little.^{[2]XExpert SourceJillian Fae Downing
Private Event Chef & Chef EducatorExpert Interview. 2 September 2021.} Your mouth will water, which will be a little uncomfortable, but your eyes won't!
- Others say to chew gum. When an onion is cut, a chemical is released into the air. It irritates the lachrymal glands, causing them to excrete tears. Chewing gum while cutting onions prevents tears by forcing you to breathe through your mouth. Chewing gum before, during or after cutting onions promotes production of saliva. Saliva absorbs the vapors emitted by cut onions, preventing them from condensing on the eye and causing tears. It is best to start chewing gum before starting to cut onions, and to remember to breathe through the mouth while cutting the onion.

Section 2 of 2:

Getting Creative

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1
Wear gas-tight goggles or a mask. If you have a pair of swimmer's goggles or chemistry goggles that fit your face, this is one of your best bets.^{[3]XExpert SourceJillian Fae Downing
Private Event Chef & Chef EducatorExpert Interview. 2 September 2021.} No onion air will be getting in there! But if they don't fit your face, you're just cutting an onion with weird glasses on, crying all the while.
- Be wary of the one-size-fits-all onion goggles you can find online. The odds of them fitting aren't 100%. And if you have glasses? You're better off with a different method.
Cut the onion next to a strong draught from a fume hood, fan, or window. This is so that the gas is pulled away from your eyes. Get to chopping on your stove and use the vent (be sure to blast it at full power) that comes up above. Or just get next to an open window or get outside and enjoy the breeze.
3
Use some type of acidic solution. An ionic or acidic solution can denature the enzyme. Here's a couple home remedy solutions from around the house:
- Put vinegar on the chopping board. The acid denatures the enzyme.
- Soak the onion in salt water. The ionic solution denatures the enzyme. But do know that this can change the flavor.
4
Use the candle method. Light a candle and set it near the cutting board before cutting the onion. The gas released by the onion is drawn into the flame of a candle.
- Not your best bet, however. Some say it just masks the smell and doesn't actually work. But hey, your kitchen will smell nice!
- Remember to blow it out after you're finished cutting the onions.

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What type of goggles do I wear?
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Any goggles that are air tight will work. I tried it with swimming goggles and they work very well.
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Will fruits and veggies be affected if I keep onions in the refrigerator?
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As long as it sealed correctly, it should be OK. Wrap in plastic wrap and seal in an airtight bag or container.
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How do you prevent your eyes from watering?
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Spread a little citrus juice on the cutting surface before you begin cutting and it will neutralize whatever it is that makes your eyes burn from cutting the onions. I worked in the food industry for 10 years.
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Sweet onions, like Vidalias, are less cry-inducing. Consider using these instead.
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Save cutting the onions for last if you can. Then you'll be spending less time in an onion-scented kitchen.
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Chew mint gum while chopping onions. This will keep your mouth busy and it will help you so you don't start crying.
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To remove the onion smell from your hands, first wet them with cold water. Then, pour a generous amount of salt over your hands and massage them together before rinsing clean. The salt helps absorb odor.
Stick onions in the fridge for 10-15 minutes before chopping. This slows down the release of those tear-inducing enzymes. Just don't keep onions near apples or potatoes — onions can make them smelly.
Buy pre-chopped onions, so you skip the tears altogether. If using whole onions, soaking them in hot water for 5 minutes beforehand really cuts back on the crying.
Chop a big batch of onions at once and stash what you don't immediately need. That way, you push through the agony only once instead of every time you cook.
Wiping your knife blade between paper towels dampened with lemon juice or vinegar will help neutralize the enzymes released from the onion.

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