Why do we cry when we cut onions?
When the onions grow, they have the particularity of keeping the sulfur present in the soil under their many layers. If it sounds scary when you say it like that, the sulfur is what gives them the strong taste in the mouth for which they are so loved. It would also have, through this type of food, beneficial properties on the body and health in general. However, when you peel and cut an onion or a plant of the same family (shallot or garlic), the sulfur concentration in the heart of the plant is released into the air. It then mixes with alliinase, an enzyme also contained in the onion. The meeting of the two generates allyl sulfate, a gas that has similar effects to tear gas and spreads rapidly in the air. On contact with the protective film of the eyes, the gas is transformed into sulphuric acid. To protect our fragile eye sockets from irritation, the brain sends a message to the tear glands to order the production of reflex tears. It is at this point that we begin to cry uncontrollably. Problem: Sulphuric acid is formed in contact with liquids. So the more you cry, the more production increases. A vicious circle, in short, that only ends when you move away from the source of the problem.
There is a multitude of more or less effective solutions to stop crying when cutting onions. The best-known consist in passing the food underwater during cutting, or putting it in a cool place before plunging the blade into it. Other more funny ones recommend wearing ski goggles or diving goggles, or even a protective mask over the eyes. It also says that chewing gum, parsley, or holding a freshly extinguished match between your teeth will prevent gas from reaching your eyes. The most important thing is not to be afraid of ridicule to get the perfect onion slices or cubes to flavor your dish of the day. And if the exercise seems really insurmountable, you can always invest in a chopper (manual or electric) or throw everything into a blender to make your task easier.
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