Onions contain sulfur compounds and an enzyme called synthase. Once they’re sliced, the two elements form a chemical compound, which is released into the air as a gas called syn-Propanethial-S-oxide.
This gas irritates our eyes and causes them to water.
The key is to reduce the amount of gas that’s released. So, the less ‘damage’ you cause to the onion cells, the less likely it will happen. This is why many suggest using a sharp knife instead of a dull one, which often…
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