…when chopping onions. But first, why do onions make us cry? The action of cutting an onion releases a fine spray of droplets. These droplets contain an enzyme called lachrymatory-factor synthase and sulphur-containing compounds, which react to produce a powerful irritant. When a droplet strikes your eye, you respond by producing a copious flow of tears to try and wash the irritant away. Here are a few ways simple tricks to prevent that from happening…

1. Refrigerate onion for at least 30 minutes before chopping & peeling or try freezing for about 10 to 15 minutes before slicing it.

2. Cut onion under either under a running tap or in a sinkful of water. The water will dissolve the sulfur compounds before they can reach your eyes.

3. Light a candle or votive near the cutting board or if you have a gas stove, light a burner. Cut onions as close to flame as possible without danger of being burned. The heat will draw the sulfur to it and away from your eyes.

4. Lightly spray the cutting board with a 50/50 vinegar and water mix, vinegar apparently halts the sulfur reaction. If a 50/50 mix doesn’t do the trick, try full strength vinegar. This may affect the flavor of the cooked onions.

5. Have a fan blowing the droplets away from your face while cutting onions.

6. Wear swimming goggles that fit well, these will seal the area around your eyes so the droplets can’t reach them. Cutting one onion doesn’t bother me much, but if I had a big batch to do…I just might try it no matter how silly I would look!

Note: Results will vary for each person, one person will swear a method works while another finds they still cry a bucketful.