For many home cooks, the simple act of chopping an onion is a guaranteed route to streaming eyes and sniffles. However, a culinary expert has shared a remarkably straightforward trick that promises to banish kitchen tears permanently, and it all starts in your freezer.
The Science Behind Onion Tears
Onions are a dietary powerhouse, packed with antioxidants and prebiotic fibres that support heart health, gut function, and blood sugar balance. Yet, their defensive mechanism is what causes us grief. When sliced, the vegetable releases sulphur compounds. These compounds mix with the moisture in your eyes to form sulphuric acid, which irritates nerves and triggers a tearful response to flush out the irritant.
While folk remedies range from chewing bread to wearing goggles, chef Jose Xiloj took to Instagram to offer a more practical, science-backed solution.
Jose Xiloj's Simple Freezer Hack
In a social media clip, chef Jose Xiloj revealed that the key to tear-free chopping lies in a simple pre-prep step. Placing your onions in the freezer for 15 minutes before cutting dramatically reduces their tear-inducing power.
The theory is that chilling the onion slows down the enzymatic reaction responsible for releasing the volatile gases. Experts recommend a chill time of between 10 and 30 minutes, but caution against leaving them in too long, which can lead to a soggy texture.
More Pro Tips for Perfect Onion Prep
Beyond the freezer trick, Jose shared a suite of other handy techniques for handling onions. For effortless peeling, he suggests lopping off both ends, slicing the onion in half, and then easily removing the skin.
His dicing method is equally smart: keep the root end intact and make cuts towards it without slicing through. Then, make perpendicular cuts to create perfect dice quickly.
For cooking, he advises soaking chopped onions in cold water for 10 minutes before use. "You'll get all the onion flavour while leaving behind that sharp, unpleasant gassy taste," he explained.
Finally, for fridge storage, Jose recommends wrapping cut onions tightly in cling film or sealing them in an airtight container to prevent their pungent aroma from permeating other foods.
How to Store Onions Correctly
For whole, uncut onions, proper storage is key to longevity and flavour:
- Store in a cool, dry, well-ventilated place: Ideal temperatures are between seven and 13 degrees Celsius. Keep them away from potatoes, which release moisture and gases that cause onions to spoil faster.
- Use breathable containers: Mesh bags, baskets, or any container that allows air circulation is perfect. Avoid plastic bags, which trap moisture and can lead to mould and sprouting.
- Keep away from light: Store onions in a dark or dim area to prevent sprouting.
Once cut, onions belong in the refrigerator. Peeled onions can last seven to 10 days, while cooked onions are best used within three to five days. You can also freeze chopped onions for future use, though they will soften upon defrosting, making them ideal for soups, stews, and other cooked dishes.
