TL;DR
If onions make you cry every single time, skip the kitchen myths and use these 3 simple tricks that really help.
So geht’s
- Chill the onion before cutting. Put it in the fridge for 15 to 30 minutes. The cold slows down the irritating compounds released when you cut it.
- Wet the knife briefly. Run the blade under cold water, then start cutting right away. That helps catch part of the irritants on the blade.
- If it is really bad, work near water. Cut next to a bowl of cold water or briefly rinse the cut side of the onion.
- Cut the root end last. That area contains a lot of the compounds that irritate your eyes.
- Use a sharp knife, not a dull one. A dull blade crushes the onion more and releases more irritants.
Warum das hilft
When you cut an onion, irritating sulfur compounds are released. The colder and cleaner you work, the fewer of them reach your eyes.