How to Stop Crying While Cutting Onions: Science-Backed Hacks That Actually Work

Crying while cutting onions is a kitchen struggle almost everyone knows too well. One minute you’re calmly chopping, the next your eyes are burning and tears are streaming down your face. While it feels inevitable, the good news is that this reaction has a clear scientific explanation—and even better, there are simple ways to reduce or avoid it altogether.

Why Does Crying While Cutting Onions Happen?

Crying while cutting onions happens because of a natural chemical reaction inside the onion. When you cut into an onion, you damage its cells, releasing enzymes that react with sulfur-containing compounds.

These compounds quickly turn into a gas called syn-propanethial-S-oxide. As this gas rises into the air and reaches your eyes, it reacts with the moisture on their surface, forming a mild sulfuric acid. Your eyes sense this irritation and immediately respond by producing tears to wash it away.

In simple terms:

• Cutting an onion releases sulfur compounds
• Those compounds turn into an irritating gas
• The gas reaches your eyes
• Your eyes tear up to protect themselves

This reaction is a built-in defense mechanism for the onion—it discourages animals (and humans) from eating it raw.

So while crying while cutting onions feels inconvenient, it’s actually a sign that your eyes are doing exactly what they’re designed to do: protect themselves from irritation.

Proven Tips to Stop the Tears: Crying While Cutting Onions

If you’re tired of crying while cutting onions, the good news is that a few simple, science-backed tricks can dramatically reduce the tears. These methods work by limiting the release of irritating gases or keeping them away from your eyes.

Use a Sharp Knife

A sharp knife causes less cell damage, which means fewer sulfur compounds are released into the air. Dull knives crush onion cells and make the problem worse.

Chill the Onion First

Place the onion in the refrigerator for 15–30 minutes before cutting. Cold temperatures slow down the chemical reaction that causes eye irritation.

Cut Near Water

Cutting onions near a sink, or running water while you chop, helps pull the gas away from your face before it reaches your eyes.

Wear Kitchen Goggles

It may look funny, but goggles create a barrier that prevents the gas from reaching your eyes—one of the most effective solutions for frequent onion prep.

Leave the Root End for Last

The root contains the highest concentration of sulfur compounds. Cutting it last reduces the amount released early on.

Improve Ventilation

Turn on a fan or range hood to push the onion gas away from your face. Good airflow makes a noticeable difference.

By using even one or two of these techniques, crying while cutting onions becomes far less common—and sometimes disappears completely.

Kitchen Hacks: Myths vs. Reality

When it comes to crying while cutting onions, the internet is full of hacks—but not all of them actually work. Let’s separate the myths from the methods that truly make a difference.

Myth: Holding Bread or a Spoon in Your Mouth

Reality:
There’s no scientific evidence this blocks onion fumes from reaching your eyes. Any relief is usually coincidence.

Myth: Chewing Gum Stops Tears

Reality:
Chewing gum doesn’t prevent the sulfur gas from reaching your eyes. It may distract you, but it won’t stop the irritation.

Myth: Lighting a Candle Nearby

Reality: Partially true, but unreliable
The flame may burn off some onion gas, but only if it’s very close—and it’s inconsistent and impractical.

Reality: Using a Sharp Knife

Reality: Proven
Sharp knives reduce cell damage, which directly limits the release of tear-causing compounds.

Reality: Chilling the Onion

Reality: Proven
Cold onions slow down the chemical reaction that leads to eye irritation.

Reality: Ventilation or a Fan

Reality: Proven
Moving air pushes the gas away from your face before it reaches your eyes.

Reality: Goggles or Eye Protection

Reality: Highly effective
Creating a physical barrier is one of the most reliable ways to stop crying while cutting onions completely.

Bottom line:
If a hack doesn’t reduce onion fumes or block them from your eyes, it’s probably a myth. Stick to methods backed by science and kitchen-tested results for tear-free chopping.

From Cutting to Cooking: The Perfect Sauté with Baker’s Choice

Once you’ve mastered chopping without crying while cutting onions, the next step is cooking them the right way. A perfect sauté brings out onions’ natural sweetness and depth—and this is where Baker’s Choice fats make a real difference.

Choose the Right Fat

Your sauté starts with fat, and the choice affects flavor and texture:

• Butter adds richness and enhances sweetness
• Olive oil prevents burning and keeps flavors clean
• Butter + oil combo (Baker’s Choice) delivers the best balance

Using both helps butter flavor shine while oil raises the smoke point.

Heat Control Is Key

Start with medium heat. Too high, and onions burn before softening; too low, and they steam instead of sautéing. You’re aiming for slow caramelization, not browning too fast.

Stir, Don’t Rush

Let onions sit for a minute between stirs. This allows natural sugars to develop. A pinch of salt early on helps draw out moisture and speeds up softening.

Finish with Purpose

Once onions are soft and golden:

• Add herbs for aroma
• Deglaze with a splash of water or stock if needed
• Taste and adjust seasoning

From tear-free cutting to a flavorful pan, this approach ensures your onions move smoothly from prep to plate. With the right technique and Baker’s Choice fat combination, onions become the foundation of better cooking—no tears required.

FAQ

Why do onions make you cry?

Crying while cutting onions happens because onions release sulfur compounds when cut. These turn into an irritating gas that reacts with moisture in your eyes, causing tears.

Do all onions cause the same amount of tears?

No. Yellow and white onions usually cause more tears, while red onions are slightly milder. Sweet onions (like Vidalia) contain fewer sulfur compounds and are less irritating.

Does chilling onions really stop the tears?

Yes. Chilling onions slows the chemical reaction that produces the tear-causing gas, making it one of the most effective and simple methods.

Does rinsing onions under water help?

It can help slightly, but it also washes away some flavor. Running water nearby or cutting near a sink is usually more effective.

Why does a sharp knife matter?

A sharp knife damages fewer onion cells, releasing less gas into the air and reducing crying while cutting onions.

Are onion goggles actually effective?

Yes. While they may look unusual, goggles physically block the gas from reaching your eyes and are one of the most reliable solutions.

Can cooking onions stop the burning effect?

Yes. Heat breaks down the sulfur compounds, which is why onions stop causing irritation once they’re cooking.

Conclusion

Crying while cutting onions may feel unavoidable, but it’s actually easy to control once you understand why it happens. From using a sharp knife and chilling onions to improving ventilation and ignoring common kitchen myths, small changes can make a big difference in keeping your eyes tear-free.

With the right techniques, you can move confidently from cutting to cooking, enjoying perfectly sautéed onions without the discomfort. Master these simple habits, and onions will stop being a kitchen nuisance and start being what they’re meant to be—a flavorful foundation for great meals.