Onions and crying go hand in hand. It never fails, as soon as I start chopping an onion – on comes the tears. Then comes my kids screaming “Mommy, why are you crying!”
Chop an Onion Without Crying
Looking to find out how to cut an onion without the tears? Introducing the onion glasses.
Protective goggles feature a soft foam seal inside the frame to keep out eye-stinging vapors when chopping onions, shallots, leeks, scallions and hot peppers. If you’ve tried rinsing onions under cold water, then you know the vapor still permeates the air and irritates your eyes. With these goggles, the anti-fog lenses offer maximum clarity and eye protection. Polycarbonate, foam and plastic. Available in red or tortoise. Storage case included. One unisex size fits most.
Anti-fog lenses? Simply put them on your face and slice away – no more crying when cutting onions!
What do you think ? Ridiculous? Would swimming googles work to stop crying when cutting onions?? Maybe, but then you wouldn’t be able to say you wore ONION GOGGLES!
- Tear free chopping, mincing, dicing and slicing
- Comfortable foam seal protects eyes from irritating onion vapors
- Anti-fog lenses offer maximum clarity and eye protection
- Unisex design fits most face shapes but won’t fit over eyeglasses
- Storage case keeps goggles clean
And Onion Goggles even come in pink! Available at Amazon for $19.95.
These would make a fun gift for a chef, or for the person who has everything (and cooks).
Why Do You Cry When Cutting Onions?
From How Stuff Works:
Unless you’re a chef with a freshly broken heart, the tears you shed when chopping onions aren’t emotional ones. That leaves two other categories of tears: basal and reflexive. Since basal tears are the ones that hang around our eyes and eyelids to act as a lubricant, that leaves us with reflex tears. The lachrymal glands above the eyelids regulate the release of tears. In the case of reflex crying, an external irritant, such as dust or smoke, triggers nerve endings in the cornea to communicate with the brain stem. The brain registers the irritation in the eye then alerts the lachrymal gland to stimulate tear production to flush away the invader.
If we’re chopping onions a few feet away from our eyes, what’s causing this weepy reaction? The answer begins in the soil. Onions are part of the plant genus Allium, along with garlic, chives, leeks and about 400 other cousins. These vegetables absorb sulfur in the earth, which helps form a class of volatile organic molecules called amino acid sulfoxides. These sulfoxides are the real tear-jerkers when onions go under the knife.