Kitchen Science, Honestly

Why Onions Make You Cry & the Tricks That Actually Work (Video)

2:15 minWatch on YouTube

Read the full written guide: Why Onions Make You Cry (Pyaz Tears) and Tricks That Really Work →

Ever wonder why a simple kitchen task like chopping onions turns into a tear-filled ordeal? This video breaks down the science behind the sting and shows you the practical tricks that actually reduce the tears.

Learn which methods really work, chilling, a sharp knife, airflow, and the best way to handle the root, while busting common myths like bread or candles. These tips are easy to apply today in any kitchen.

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Transcript

Why does cutting an onion make you cry?

Why does cutting an onion make you cry?

Onion Tears Explained

Ever wonder why chopping onions makes you tear up? Stay till the end for the single tip that really cuts the tears.

Why onions sting

When you slice an onion, you rupture its cells. Inside, sulphur compounds meet an enzyme called alliinase. The reaction creates a volatile gas named syn-propanethial-S-oxide, which drifts up and lands on the moist surface of your eyes, triggering nerve signals that make you cry.

Chill time

Chilling the onion before you cut slows down the enzyme activity. A half-hour in the fridge or ten to fifteen minutes in the freezer can cut the tear-producing gas by a noticeable amount.

Pro tricks

A sharp knife slices cleanly, keeping the cells intact longer, so less gas is released at once. Working near a running fan, an exhaust hood, or an open window pulls the gas away from your face. If you leave the root end for last, you keep most of the irritant sealed inside until the end of the chop.

Big batch hack

For a big batch, like a kilogram of onions for a bhunao, peel them the night before and store them in a sealed bag in the fridge. The next day, slice them with a sharp knife right under the kitchen fan or chimney hood on high. Most cooks notice the tears drop from a flood to a sniffle.

The one tip

If you can only pick one trick, chill the onion for at least thirty minutes before you start chopping. The cold slows the enzyme, so the tear-factor gas forms much more slowly, and you’ll barely feel a sting.

Heat stops tears

Heat destroys the enzyme completely. That’s why when you fry onions until they turn golden, the tear-factor disappears and you end up with sweet, caramelised flavor instead of a sting.

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Read the full guide

The full guide is on thecareonline.com. General information only, so check with your doctor for your own case.

Nothing on The Care Online is medical advice. Traditional practices are described as tradition, not as fact. Take a persistent or serious concern to a qualified professional. See how videos and posts are made on our methodology page.