How to peel and slice onions without shedding a tear
Anyone who has ever attempted to peel and slice an onion knows that it's quite a challenge—especially for the eyes. Discover how to effectively remedy this with simple tricks and how to peel an onion quickly.
Peeling an onion, though seemingly trivial, can prove to be much more difficult than it appears. For many of us, it's synonymous with uncontrollable crying that occurs immediately after cutting this humble vegetable. It often results not only in tears but also in red, stinging eyes.
So why bother at all? Mainly because onions add a unique flavour to dishes, and peeling them without tears is possible! You just need to use a few tried and tested methods to make the whole process easier.
Why does peeling an onion cause tears?
Have you ever wondered why onions make you cry? The issue is more complicated than it seems. When you cut an onion, an enzyme called alliinase is released, which combines with other substances to create an irritating gas. When this gas reaches our eyes, the mucous membrane starts producing tears to protect against it.
One might say that onions naturally defend themselves from being eaten. Fortunately, there are several ways to effectively bypass this defence and enjoy a delicious dish without reaching for tissues.
How to quickly peel an onion?
A proven method for peeling onions and avoiding tears is to cut the onion in half, slice off the ends, and tap it with your fist. The onion skins will come off on their own.
Another technique is to peel the onion from the side where the green shoots grow. This is easier than peeling from the root side.
Peeling and slicing onions without tears: Methods
You already know how to quickly peel an onion, but do you know how to slice it without crying? Before you start slicing the onion, ensure it's properly prepared. The first step should be cooling the onion. Simply put it in the freezer for a few minutes. The low temperature slows down the chemical reactions, reducing the amount of irritating gas released.
The choice of cutting tools is also important. A sharp knife is essential, as it minimises onion crushing and, consequently, the amount of irritating substances released. Every cut should be precise and decisive, without pressing the onion unnecessarily against the cutting board.
When slicing, it's best to start from the side of the onion without the root. This is the part of the vegetable with the most compounds that cause tearing. Instead of cutting the onion in half, try peeling and slicing it into strips or cubes from the green shoot side, which helps minimise eye irritation.
You can also try soaking the onion in water before slicing, which helps reduce the intensity of the irritating fumes. Another approach is to rub the cutting board with lemon juice—the action of citric acid neutralises the substances that cause tears.
