Onion absorbs sulfur from the soil they are planted in. That is a chemical stored inside the onion and when we cut the onion with a knife, the walls release numerous amino acids and sulfoxide in its surroundings.
So tears appear in our eyes after just a few seconds. Our body is programmed to remove all bad chemicals and particles from our eyes with tears. When the sense arrives at the brain, we all know the reaction.
Here are some tips for how to cut an onion without one tear:
Chop the onions under a kitchen vent. It’s best if your kitchen vent is made above a stove.
The air flow distances the onion vapors from your eyes so the hurtful chemical consequences disappear.
Before you cut the onion, place it in the freezer for 10-15 min. You should take them out from the freezer not so frozen.
Why is this effective?
When the onion is in the freezer, it’s temperature lowers and the release of chemicals are also not the same. The above mentioned enzymes are less reactive in cold, just the same as cooked.
Put the peeled onions in a bowl of water for 10 minutes to soak. When you take out the onions from the water, the chemicals stay in the water, making it easier for you to cut the onion.
Put on a pair of goggles while chopping onions. Goggles form a sealed boundary separating your delicate eyes and those sharp air-borne chemicals.