One of the most frequent question I get asked is “how do I prevent crying when cutting onions?” No one enjoys this eye burning sensation followed by what seems to be an emotional breakdown. The watery eyes are caused by a chemical gas that is released from the onion as it is
In my many years of cooking I have heard numerous ways to help prevent this reaction… some more effective than others and it is my pleasure to share these findings with you.
I have heard that burning a candle near the cutting board will help because the flame will burn off these releasing gases. However, through my trial and errors all I have found is the tender glow from the candle just makes you look more romantic while you are crying.
I have also heard stories that holding a spoon between your teeth, or a slice of bread hanging out of your mouth will eliminate any tears from shedding. The theory was presented to me that the metal of the spoon offers a chemical reaction with the gas to disperse it, while the bread would simply soak up the gases before reaching one’s eyes. We brought up these theories during a cooking class one evening and there was a man claiming to be a scientist in the crowd. He explained that it isn’t what you are holding between your teeth that matters, just the fact that you are biting onto something… or anything! When holding something between your teeth, your breathing pattern changes and you tend to inhale/exhale through your mouth more and thus the gases have a harder time reaching your eyes. I have tried this on many occasions with a wide variety of objects hanging out of my mouth (yes, my wife still thinks I’m handsome) and it does work for the most part, but not 100 percent.
There is a rumor that if one cuts their onion in a certain fashion, or uses a very sharp knife, that the number of fumes being released from the onion will be limited. In my opinion, this is malarkey. I have cut so many onions, in so many ways in my career (and always using a sharp knife) and have never experienced less eye irritation from doing so.
Knowing that you will be working with an onion for dinner, one of the best bets is to toss it in the refrigerator that morning or at least an hour or two beforehand. Hot and warm air/gas rises, where cold air/gas doesn’t. This will keep fumes much lower to the cutting surface and less out of your eyes.
Cutting onions near your overhead fan of your stovetop is also an option if it is powerful enough to suck the fumes in that direction and away from your eyes. Using a summer fan on a stand, positioned to blow in the opposite direction of where you are standing at the cutting board is also ideal. Even better would be to have a mini sized fan that sits on the counter, or clamps onto a cupboard, for these tearful chopping moments.
Lastly, I want to tell you about the method that I use more often than the others: Onion
Discover one of these methods that works for you and until next time... Happy (and tearless) Cooking!