Learn the tricks to peel an onion without tears. Get simple tips on how to minimize eye irritation and keep the papery skins from flying everywhere.
1 Answer
Chill the onion for 30 minutes before cutting, and always use a sharp knife. Cutting near a running faucet or lit candle can also help reduce tearing.
Detailed Explanation:
Tearing when cutting onions is caused by the release of propanethial S-oxide, a gas that irritates the eyes. Here's a step-by-step guide to minimize this:
Chill the Onion: Place the onion in the refrigerator for at least 30 minutes before cutting. The cold temperature slows down the release of the irritating gas.
Use a Sharp Knife: A sharp knife cleanly slices through the onion cells, minimizing damage and the release of the irritating compound. A dull knife crushes the cells, releasing more gas.
Trim the Root End Last: The root end contains the highest concentration of the irritating compounds. Leave it intact until the very end to minimize exposure. Cut off the top of the onion and peel the outer layers.
Cut in Half: Stand the onion on its flat cut side and slice it in half from top to root (but don't cut through the root yet).
Make Horizontal Cuts: Place the flat side down. Make horizontal cuts into each half, being careful not to cut all the way through to the root end. The number of cuts depends on how finely you want to dice the onion.
Make Vertical Cuts: Make vertical cuts down through the onion, again being careful not to cut through the root end. These cuts should be perpendicular to the horizontal cuts.
Dice: Finally, slice across the onion to release the diced pieces. The root end will hold the onion together until the very end, minimizing scattering.
Rinse the Onion: Rinsing the cut onion under cold water can help wash away some of the irritating compounds.
Pro Tip:
Consider cutting the onion near a running faucet or a lit candle. The water or the flame can draw the irritating gas away from your eyes. Alternatively, wear kitchen goggles for complete protection.