How to Prevent Onion Tears
No, you're not getting emotional—those tears are thanks to Propanethiol S-oxide, a gas released when onion enzymes are broken down. When this gas reaches your eyes, it forms a mild sulfuric acid that makes them sting and water.
Luckily, there are a few clever tricks to stop the sobbing:
🔪 Use a Sharp Knife
A razor-sharp blade slices cleanly through onion cells instead of crushing them, releasing less gas.
❄️ Chill Before You Chop
Pop your onion in the freezer for 10–15 minutes before cutting. Cold onions release less of the irritating gas.
🌬 Improve Ventilation
Open a window, turn on your kitchen fan, or work near an extraction hood to blow the fumes away from your face.
💧 Slice Underwater (If You Dare)
Cutting onions under water does reduce gas exposure—but it’s slippery business. Watch those fingers!
🌱 Leave the Root Intact
The root end contains the highest concentration of tear-inducing compounds—so leave it on as long as possible while cutting.
🥽 Onion Goggles?
They might look silly (and fog up), but hey—if they work for you, no judgement!
At Otao Kitchen, our chefs have mastered the art of tear-free onion prep. Join one of our cooking masterclasses and learn pro tips like these—without the tears!
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