How to Chop Onions Without Crying (Quick Method)

Chopping onions can be a tearful experience—literally! But don’t worry, with these quick and simple tips on how to chop onions without crying, you can chop onions like a pro without the waterworks. Perfect for busy home cooks who want to get dinner on the table fast and hassle-free.

Table of Contents

Jump to:

• Why Do Onions Make You Cry?
• So, why the drama?
• 7 Different Types of Onions
• Quick Tips to Chop Onions Without Crying
• Culinary Glossary
• Step-by-Step Guide: How to Chop an Onion Quickly
• Instructions with Pictures
• Storing Cut Onions
• Frequently Asked Questions
• Cook's Notebook
• Just Maika Cooking Recipes
• Subscribe to the YouTube Channel
• Have a Comment or Question?

Why Do Onions Make You Cry?

So, why the drama?

When you cut into a whole onion, it breaks open tiny cells that release sulfur compounds. These compounds mix with the air and create a gas called syn-Propanethial-S-oxide—fancy name for “the stuff that makes you cry.” When this gas floats up to your eyes, it reacts with the natural moisture there and forms a mild acid. Your eyes, being the protective heroes they are, freak out and start producing tears to flush it out. Hence, the waterworks.

It’s basically the onion’s last act of revenge—“You may be about to sauté me, but I’ll make you suffer first.”

7 Different Types of Onions

Explore. Experiment. Taste. Where to Next?

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Quick Tips to Chop Onions Without Crying

Chopping onions doesn’t have to be a tearful experience! With a few simple tricks, you can reduce those eye-stinging fumes and make prep time much easier. Try these quick and effective methods to keep the tears at bay.

1. Chill the Onion First

• Why it works: Cooling the onion slows down the release of tear-inducing gases by firming up the onion’s cell walls. When the cells are firmer, they’re less likely to break apart and release those nasty sulfur compounds. Plus, the cold slows down the chemical reactions, giving you more time before the tears start flowing.
• How to do it: Place the whole onion in the fridge for 20-30 minutes before chopping or pop it in the freezer for 10 minutes if you’re short on time. This works for any type of onion.

2. Use a Very Sharp Knife

• Why it works: A dull knife crushes the onion cells more, releasing more gas. A very sharp knife makes cleaner cuts, which means fewer broken cells and less of that tear-inducing gas floating up to your eyes. Plus, it makes chopping faster and safer—win-win!
• Quick Tip: Sharpen your knife before you start—this also makes chopping faster and safer! Use the knife tip for precise cuts and hold the onion firmly with the tips of your fingers tucked in to avoid accidents.

My Must-Have Favorite Chef Knife

Important: How do you chop onions without crying?! Use a sharp knife!

3. Cut Near a Vent or Fan

• Why it works: Airflow helps push the onion gases away from your eyes before they can cause trouble. A vent or fan acts like your personal onion bodyguard, sweeping the gases away and keeping your eyes safe.
• Quick Tip: Position your cutting board near your stove vent on high or use a small fan to blow the gases away.

4. Cut Under Running Water or Near Water

• Why it works: Water helps absorb and neutralize the gases before they can reach your eyes. The water acts like a magnet for the sulfur compounds, pulling them away from the air and into the water.
• How to do it: Cut the onion next to a bowl of water or chop under running water (if you're confident with your knife skills).

5. Cut the Root End Last

• Why it works: The root end of the onion contains the highest concentration of sulfur compounds, which means it’s the main culprit for those tears. By leaving it intact until the end, you minimize the release of the tear-inducing gas.
• Quick Tip: Slice off the top end first, peel the papery skin, then chop while keeping the root end intact until the end.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this blog post on how to chop onions without crying.

Scientific Reasoning

• Sulfur Compounds - The natural chemicals released when you cut an onion, which cause eye irritation and make you cry.
• Volatile Oils - Aromatic compounds in onions that become airborne when sliced, contributing to the strong smell and tear-inducing effect.
• Enzymatic Reaction - The process that occurs when onion cells are broken, releasing sulfur compounds that turn into gas and irritate your eyes.

Methods / Techniques

• Ventilation - The process of using air circulation (such as a fan or an open window) to disperse onion fumes away from your eyes.
• Chilling Method - A technique where onions are refrigerated or frozen briefly before cutting, slowing the enzymatic reaction to reduce tears.
• Cutting Technique - A method of chopping or slicing onions in a way that reduces exposure to sulfur compounds, such as cutting near a fan or slicing with the root end intact.
• Water Method - A technique where onions are chopped under running water or submerged in a bowl to prevent fumes from reaching the eyes.
• Freezing Method - A quick way to chill an onion in the freezer for about 10 minutes before cutting to slow down the release of sulfur compounds.
• Acidic Solution - A remedy where vinegar or lemon juice is applied to the cutting board to neutralize onion fumes.

Onion Parts

• Root End - The part of the onion where the papery roots were attached, which contains the highest concentration of tear-inducing compounds and should be cut last.

Equipment

• Sharp Knife - A well-honed knife that slices through onions cleanly, reducing cell damage and minimizing tear-inducing fumes.
• Dull Knife - A knife that is not sharp enough, crushing the onion instead of slicing it cleanly, leading to more sulfur release and more tears.
• Onion Goggles - Specialized eyewear designed to create a seal around your eyes to block onion fumes and prevent irritation.
• Mandoline Slicer - A kitchen tool with an adjustable blade that allows for quick, uniform onion slices with minimal effort.
• Onion Peeler - A kitchen tool designed to quickly remove onion skins without releasing as many fumes.

Step-by-Step Guide: How to Chop an Onion Quickly

1. Chill the onion for 10-15 minutes (optional but helpful).
2. Slice off the top end (non-root end) and peel off the papery skin.
3. Cut the onion in half lengthwise (through the root end).
4. Place one half flat-side down on the cutting board. Make vertical cuts from the top toward the root without cutting through the root.
5. Make horizontal cuts if you want a finer dice or go for half-moon shapes if your recipe calls for onion rings.
6. Chop across the vertical cuts to create diced onion pieces—whether you're aiming for large chunks for hearty stews or smaller pieces for savory recipes.
7. Finish by cutting the root end last.

For those who want to skip the manual labor, using a food processor is an easy way to get evenly chopped onions without the tears. Just peel the onion, cut it into large chunks, and let the machine do the work.

Instructions with Pictures

Follow the instructions and tips below using the step-by-step picture guide to chop onions quickly.

Kitchen Must Haves - Find other tools I use here.

Storing Cut Onions

Once you've got your chopped onions, store any leftovers in an airtight container in the fridge. This helps prevent the strong smell from taking over your entire fridge and keeps the onion pieces fresh for up to a week. Make sure to cover the cut surfaces with plastic wrap or place the entire half of the onion in the container.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.  

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Frequently Asked Questions

Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.

Cook's Notebook

Discover new ingredients, techniques, and equipment through cooking tips and tricks in my Cook's Notebook, from beginner-friendly advice to advanced techniques.

Just Maika Cooking Recipes

Explore. Experiment. Taste. Join Chef Maika at Just Maika Cooking for dinner inspiration and globally inspired recipes for food enthusiasts. Discover step-by-step guides, ingredient insights, and virtual cooking classes that help you explore bold flavors, experiment with new ingredients, and create restaurant-quality meals at home. Plus, find seasonal recipes and essential kitchen tools to heighten your culinary experience.

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So Remember!

• Chill the whole onion.
• Use a very sharp knife.
• Cut near a fan or water source.
• Save the root end for last.
• Store cut onions properly in an airtight container.

With these tips, you’ll chop onions faster and tear-free—making dinner prep just a little bit easier!

Have a Comment or Question?

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BTW: What’s your go-to onion chopping hack? Drop it in the comments below!