Anyone who has ever chopped an onion knows the inevitable sting that follows—the burning sensation in the eyes, the involuntary tears streaming down the cheeks. It’s a universal kitchen struggle, one that has inspired countless home remedies and old wives’ tales. But what if there was a simple, scientifically backed trick to avoid the waterworks? As it turns out, chilling onions in the refrigerator before cutting them can make all the difference.

The science behind onion-induced tears lies in the vegetable’s defense mechanism. When an onion is sliced, its cells rupture, releasing enzymes that react with sulfur compounds to produce a volatile gas called syn-propanethial-S-oxide. This gas rises toward the eyes, where it interacts with moisture to form sulfuric acid, triggering a defensive response—tears. The colder the onion, the slower this chemical reaction occurs, reducing the amount of gas released into the air.

Refrigerating onions for at least 10 minutes before cutting them slows down the enzymatic activity responsible for the tear-inducing compounds. Cold temperatures reduce the volatility of the sulfur compounds, meaning less gas is released when the knife meets the onion. This simple step doesn’t alter the onion’s flavor or texture, but it does make the chopping process far more pleasant. It’s a small adjustment with a big payoff, especially for those who frequently cook with onions.

Beyond refrigeration, other factors can influence how much an onion makes you cry. The variety of onion plays a role—sweeter onions, like Vidalias, tend to have lower sulfur content, while sharper, more pungent onions pack a stronger tear-inducing punch. The age of the onion also matters; fresher onions are generally more potent. Even the sharpness of your knife can make a difference. A dull blade crushes the onion cells rather than slicing cleanly, releasing more of the irritating compounds.

Some people swear by alternative methods, like cutting onions under running water or wearing goggles. While these tactics can help, they’re often impractical. Running water can make the onion slippery and difficult to handle, and kitchen goggles might feel excessive for a simple chopping task. Refrigeration, on the other hand, is effortless and requires no special equipment. It’s a seamless integration into the prep process, one that doesn’t disrupt the flow of cooking.

Interestingly, this trick isn’t just about comfort—it can also improve precision in the kitchen. When eyes aren’t watering and vision isn’t blurred, cuts become more accurate, leading to evenly sized pieces that cook uniformly. For dishes where onion texture is crucial, like salsas or stir-fries, this can elevate the final result. Professional chefs have long known the value of keeping ingredients—and themselves—in optimal condition during prep.

Of course, refrigeration isn’t a perfect solution for every situation. If you’re in a hurry, waiting 10 minutes might feel like an eternity. In those cases, working quickly in a well-ventilated area can help disperse the gases before they reach your eyes. But for those who have the time to plan ahead, the chilled-onion method is a game-changer. It’s one of those rare kitchen hacks that’s both simple and effective, a small act of preparation that pays off in a big way.

The next time you reach for an onion, consider tossing it in the fridge first. That brief chill could mean the difference between a tearful chopping session and a smooth, irritation-free experience. After all, cooking should be enjoyable, not a test of endurance. With this easy trick, you can keep the flavors intact and the tears at bay.