Sat, 02 May 2026 14:50:43 +0000

You’ll Never Touch Raw Onions the Same Way Again! Discover Surprising Science Behind the Burn Are you tired of wincing every time you slice a raw onion? The sharp sting, the tears, the frustration—it’s a universal cooking annoyance! But here’s the revelation you’ll never touch raw onions the same way again: the science behind why onions produce tears—and how to outsmart them—might just change the way you prep chives forever. ### Why Do Raw Onions Make You Cry?
Raw onions contain enzymes called alliinases, which kick into gear when the onion’s cells are disrupted—like when you slice or chop. These enzymes break down alliin, a natural sulfur compound, into syn-propanethial-S-oxide, a gas that travels through the air and irritates your eyes, triggering tears as a protective reflex. In essence, your body responds to onion vapors like a sensor detecting irritants. ### The Shocking Secret: Temperature Tricks Work Better Than You Think
T hus surprisingly, the intensity of the tear-inducing effect depends highly on how you cut the onion. Cutting onions under cold water doesn’t just chill them—it drastically reduces crying! Why? Chilling slows enzymatic activity, slowing vapor release. But even colder: freezing onions for 10–15 minutes before chopping dramatically drops syn-propanethial-S-oxide emissions, giving you near-tear-free cutting.