Hello there, as a culinary expert with a deep understanding of the science behind onions and their tear-inducing properties, I'm here to shed some light on which onions are less likely to make you cry.
Onions contain a variety of compounds, but the one responsible for the tear-inducing effect is a sulfur compound called syn-propanethial-S-oxide. When you cut into an onion, an enzyme called alliinase is released, which reacts with the amino acid sulfoxides present in the onion to produce this compound. The compound then volatilizes and comes into contact with the moisture in your eyes, forming a mild sulfuric acid that irritates the eyes and causes the tearing response.

Yellow onions are known to be the most potent tear inducers due to their high concentration of these sulfur compounds. They are commonly used in cooking for their strong flavor, but if you're looking to avoid tears, you might want to choose a different variety.

On the other hand, Vidalia onions are a sweet onion variety that is native to the southern United States. They have a lower sulfur content, which makes them much less likely to cause tearing. Vidalias are often used in salads and are known for their mild, sweet flavor.

Another variety to consider is the red onion. While they still contain the compounds that can cause tearing, red onions tend to have a milder flavor and lower sulfur content compared to yellow onions. This makes them a good alternative if you're trying to minimize the tearing effect.

White onions are also less likely to make you cry compared to yellow onions. They have a stronger flavor and are often used in Mexican and Latin American cuisine. While they still contain the tear-inducing compounds, they are less potent than yellow onions.

In addition to choosing a less pungent variety, there are a few other tricks you can use to reduce tearing when cutting onions:


1. Chill the onions: Keeping the onions cold can slow down the enzyme reaction that produces the tear-inducing compound. You can store them in the refrigerator before cutting or even briefly freeze them.


2. Use a sharp knife: A sharp knife will make a cleaner cut, which can help to minimize the release of the compounds.


3. Cut the root end last: The root end of the onion contains a higher concentration of the enzyme alliinase. Cutting the onion from the top down and saving the root end for last can help to reduce the amount of enzyme released.


4. Chop quickly: The longer you take to cut the onion, the more time there is for the enzyme to react and produce the tear-inducing compound.


5. Breath through your mouth: Breathing through your mouth rather than your nose can help to reduce the amount of the compound that reaches your eyes.


6. Wear goggles: If you find that none of these tricks work, you can always wear goggles to protect your eyes from the compound.

Remember, while the tearing effect can be annoying, it's a natural defense mechanism that onions have developed to deter pests. So, embrace the tears as a sign that you're working with fresh, healthy onions!

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That means that yellow onions popular in cooking are the biggest culprits, and sweet, mild Vidalia onions are the least likely to trigger tears. Luckily, onions are the only type of vegetable that cause this crying reaction, because of their unique sulfur compounds.Sep 21, 2011read more >>