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Why Onions Make Me Cry

Technically, syn-propanethial-S-oxide make us cry, but chopping bulb after bulb makes my mouth water at what is about to ensue!

According to Melissa Petruzzello ( "onions are particularly good at absorbing sulfur, which they use in a number of amino acids. When you cut an onion, you break open cell after cell, releasing their liquidy contents. Previously separated enzymes meet the sulfur-rich amino acids and form unstable sulfenic acids, which then rearrange into a chemical known as syn-propanethial-S-oxide".

But have you ever been stuck at home on a rainy winter's Saturday, longing to make a Lamb and Green Bean stew WITHOUT ONIONS? That would make you cry.

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