Question 1

Why do onions make you cry?

Accepted Answer

When you cut an onion, you rupture its cells and mix stored sulfur compounds with enzymes. This produces a volatile gas, syn-propanethial-S-oxide, that drifts to your eyes, reacts with moisture to form a mild acid, and triggers a protective flood of tears.

Question 2

How do you cut onions without crying?

Accepted Answer

Chill the onion first to slow its enzymes, use a sharp knife to crush fewer cells, cut near running water or a fan to disperse the gas, and leave the root end intact since it holds the most sulfur compounds.

Question 3

Are tearless onions real?

Accepted Answer

Yes. Researchers identified the enzyme responsible for the tear gas, lachrymatory-factor synthase, and have bred low-pungency and tearless onion varieties that release far less irritant, some by around half, while aiming to preserve much of the flavor.

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The Onion's Defense, and the Tears It Costs You