5 Best Hacks to Avoid Onion Tears in the Kitchen

Onion tears are caused by a natural chemical reaction, but that does not mean you have to tolerate stinging eyes every time you cook. Here are 5 effective kitchen hacks to reduce or eliminate crying while slicing onions. For a comprehensive look at onion cutting techniques, see the main guide.

1. Use an Enclosed Catch-Tray Chopper

[IMG: 1. Use an Enclosed Catch-Tray Chopper]

The most reliable way to avoid fumes is to keep them physically separated from your face. Using the PRODUCT_TITLE traps fumes inside an enclosed vessel as you press. Equipped with FEATURE_2, it cuts onions cleanly in a single push without crushing cells or releasing clouds of sulfur gas.

2. Chill Onions in Ice Water Before Cutting

[IMG: 2. Chill Onions in Ice Water Before Cutting]

Placing whole onions in the freezer for 15 minutes or in refrigerator ice water for 30 minutes before prep cools the chemical compounds inside. Cold temperatures slow down enzyme activity, reducing the rate at which gas evaporates when the skin is sliced.

3. Sharpen Your Knives Regularly

Dull blades crush plant cells, squeezing out maximum liquid and releasing high gas concentrations. Ultra-sharp edges slice cleanly between cell walls, resulting in significantly fewer airborne irritants.

4. Cut Under an Exhaust Fan

Setting up your cutting board on your stove next to an active range hood fan pulls rising sulfur gas away from your face and exhausts it out of the kitchen before it hits your eyes.

5. Leave the Root Intact Until the End

The root end of an onion contains the highest concentration of tear-inducing enzymes. Trim the stem top first, perform your longitudinal cuts, and discard the root base last to minimize gas exposure.

Read the full guide: How to Chop Onions Without Crying: The Ultimate Kitchen Guide