How to not get teary-eyed chopping onions

Despite being one of the most common tasks in the kitchen, chopping onions can leave even the most confident chef running for the tissues. Besides making your mascara run, teary eyes put you at risk of an accident with a sharp knife. So, let's dry those tears and find out how to stop them streaming every time you chop!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Onions
• Chopping Board
• Knife
• Bowl of iced water
• Bread cubes

1. Choose your onion wisely. It's said that white onions are the worst for inducing tears, whereas red and salad onions are milder.
2. Scientists say that the reason onions make us cry is due to a volatile sulfur enzyme contained within the core of the onion. By not cutting the core of the onion, we can minimise its release, however we won't be able to chop the whole onion that our recipe requires.
3. Place your onion in a bowl of iced water or the freezer for 10 minutes. This should chill onion and slow down the onion's molecules. By doing this, scientists say it will reduce the onion's ability to volatize the sulfur compound.
4. When you begin chopping, keep onions slice-side down on your cutting board. This will reduce the enzyme's release heading towards your eyes. Some chefs suggest chopping near cold-running water.
5. Place something in your mouth - sounds silly, I know. Whether it's a cube of bread, a spoon or a stick of chewing gum, the chewing/suckling activity reduces the enzymes effect on your eyes.

Tips & Warnings

• Onions are said to be less tear-inducing if they are stored in a refrigerator. I have to say that despite always storing mine there, they have always managed to bring tears to my eyes. Perhaps I'm more sensitive, so it's worth trying. As they say, every little helps!
• One drawback of freezing onions before chopping is that they end up slightly mushy when used in a recipe. Soaking in ice cold water seems to reduce the mushability factor.