Why Onions Make Me Cry
- Derek K.
- Jun 13, 2024
- 1 min read
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 (https://www.britannica.com/story/why-do-onions-make-you-cry) "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.
I’ve always found it quite fascinating how onions can bring out such a strong reaction while cooking at home. The way they release those compounds into the air explains why our eyes water so quickly. It reminds me how everyday things can have surprising effects, much like finding reliable tenders in South Africa when you least expect it. Cooking becomes easier once you understand these small details, and it makes the whole experience feel more rewarding in the kitchen.