Onions contains sulfur compounds that are released as soon as the knife cuts into vegetables.The Substance that causes the greatest trouble is a compound known as propanthial S-oxide, which rises into the air and combines with water in our tear ducts to form stringing sulfuric acid, which is what makes us cry.
This is why the only way to stop chopping onions being such tearful business is to prevent all, or at least some, of the oxide from getting into eyes. This could be done by cutting the onions under water, turning your face away or wearing protective goggles - even wearing contact lenses can help. Also, the more coarsely you chop the onion and the sharper the knife the less oxide is released. It is not clear whether it is also helpful to chill the onion prior to chopping it.
This is why the only way to stop chopping onions being such tearful business is to prevent all, or at least some, of the oxide from getting into eyes. This could be done by cutting the onions under water, turning your face away or wearing protective goggles - even wearing contact lenses can help. Also, the more coarsely you chop the onion and the sharper the knife the less oxide is released. It is not clear whether it is also helpful to chill the onion prior to chopping it.
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