A big mystery solved: how to cut an onion without tears in your eyes

Many dishes cannot be imagined without onions: they are added to soups, stews, curries, salads with onions, spreads, hamburgers, various fish or meat dishes. Although cutting them often brings tears to the eyes, onions do not lose their popularity throughout the year.

It is recommended to eat raw

Onions are widely used in cooking and their varieties are counted up to 920. In addition, these spices are very useful for health.

The best beneficial properties of onions are preserved when they are not thermally processed – fried in oil or boiled, so if you eat onions raw, you will get the most vitamins. Green onions can be used not only in making salads, but also in various sauces: mix green onions with fresh herbs, vinegar and olive oil, this sauce is perfect not only for vegetables, but also for meat or fish dishes. In addition, green onions are used in salsas, even tartares or ceviche.

Onions are rich in good antioxidants and anti-inflammatory properties. Onions contain sodium, potassium, vitamins A, C and E, calcium, magnesium and phosphorus, so this vegetable should be included in the daily diet.

However, when cooking dishes with onions, we often face one problem – watery eyes. After the first cut, a chemical reaction takes place in the onion, and sulfuric acid gas is released, stinging our eyes. However, this can be avoided.

4 useful tips

Immerse in cold water. Put the onion in a bowl of cold water and keep it for about 15 minutes, then you can start chopping. The water will soften the sharpness of the onions, so they will be much easier to cut.

Place in the freezer. Refrigerate the onion for 15 minutes before slicing. The cold prevents the release of chemicals that irritate the eyes, so you can cut the onion without shedding a single tear.

Cut over the fan. Turn on the fan and cut the onion underneath. A fan can direct the fumes from the onion away from your eyes. If you don’t have a fan, you can place a pot of hot steam while chopping the onion, which will also absorb the irritants the onion produces.

Wet the blade. Before cutting the onion, run the knife under running water and repeat for each cut. This method slightly reduces the gas produced by onions.

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Onion soup

You will need:

6 medium-sized yellow onions

1 year garlic powder

1 liter of beef broth

1 year sugar

1st century salt

2 sprigs of fresh thyme

100 gr. butter

3 years flour


Heat the butter in a large saucepan over medium heat. When the butter melts, add the onion rings and fresh thyme. Simmer everything for about 25-30 minutes until the onions are soft. When the onion is well browned, remove the fresh thyme from the pot, add flour and mix with the onion. Add garlic powder, sugar, salt and beef stock to the pot. Mix everything well and cook for about 45 minutes. Serve with fresh bread.

Fried onion rings

You will need:

5 large onions

1 ½ cups flour

1st century baking powder

1st century salt

1st century angle

1 egg

1 ½ cups kefir

¼ cup water

¾ cup breadcrumbs

Oil for frying

We produce:

Cut the onion into cubes and divide into rings. Place the onion in a large bowl, pour butter over it and refrigerate for 15 minutes. In a small bowl, whisk together the flour, baking powder, eggs, salt, and pepper. Remove the onion slices from the butter and dip them in the flour mixture, mix thoroughly and set aside. Spread breadcrumbs on the pan and cover the onion rings on both sides. Finally, fry them in hot oil until golden brown. Once cooked, place on paper towels to drain. Serve with your favorite sauces.

Caramelized onion sauce with bacon and cheese

You will need:

4 strips of bacon

2 medium sized onions

¼ century sugar

¼ century salt

¼ century tabasco sauce

½ century thyme

1 cup hard cheese

½ cup sour cream

½ cup mayonnaise

A pinch of pepper

We produce:

Heat the oven to 200 degrees. Cook the side strips in a large pan. Remove bacon from bacon and place on paper towels to absorb excess fat. When the bacon is slightly cooked, slice it. Then add the chopped onion, sugar and salt to the remaining bacon fat in the pan and cook over medium heat for about 5 minutes. Reduce heat and cook, stirring frequently, until onions are golden. Later, stir in the finely chopped thyme and pour the Tabasco sauce. In a medium bowl, combine sour cream and mayonnaise. Add crumbled bacon, hard cheese, prepared onion and black pepper. Mix everything well and transfer to a baking dish. Bake in the oven for about 20 minutes. Finally, allow the sauce to cool slightly and eat with your favorite bread, garlic baguette or crackers. Tasty!

  • A big mystery solved: how to cut an onion without tears in your eyes

Freepik.com photo.

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