Do you really know? Why do we cry when we cut onions?
Jan 21, 2026
Ever wondered why onions make you cry? It turns out chopping them releases enzymes and sulfur compounds that irritate your eyes. These compounds transform into tear-inducing acid when they hit your tears. Tune in for practical tips to reduce tearing, like chilling the onions or using a sharp knife. Plus, discover the new tear-free Sunions, a mild variety designed to keep your eyes dry while cooking. Get ready for some surprising science behind this kitchen staple!
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Onion Chemistry Makes You Cry
- Onions release sulfur compounds when cut that react with tear fluid to form irritating sulfuric acid.
- This is a plant defence: underground Alliums absorb sulfur which becomes a gaze-producing gas when cells are broken.
Use Water And Chill To Reduce Tears
- Peel onions next to a small bowl of water to trap the gas.
- Chill onions for about 10 minutes before chopping to slow the gas release.
Chef Tips: Dunk, Sharpen, Ventilate
- Dunk onions briefly in ice or boiling water to change the chemistry and reduce gas release.
- Use a very sharp knife and work in a well-ventilated area to limit irritation.