Onions don't make eyes water when you use method doctor swears by

Onions can be a tasty addition to your meals, enhancing the flavour of your dishes. They're also packed with antioxidants that can be good for your health.

Yet, it's not all positives. The veggies come with two significant drawbacks: the dreaded tears they induce and their pungent smell!

The moment you slice into an onion, it releases enzymes that generate a gas known as propanethial S-oxide, which is a lachrymator – a substance that irritates the eyes causing them to sting and water.

While some individuals are more susceptible to the tear-inducing effects of onion gas, leading them to don goggles in the kitchen, others may shy away from using this nutritious vegetable altogether.

Thankfully though, Dr Rajan has a handy tip to mitigate the issue. He said: "If you a chill an onion before cutting it, it slows down the release of the irritating onion gas that makes you cry." The doctor suggests refrigerating the onion for approximately 20 minutes.

The short clip has garnered more than 106,000 likes since it was posted. It also inspired some foodies to share tips of their own.

One commenter urged: "Don’t cut through the root of onion and use a sharp knife."

Meanwhile, another agreed: "If you don't cut off the root when chopping or cutting an onion, you won't tear up."

And a third recommended: "'The irritating onion gas' is attracted to moisture, so make your knife wet or put bowl of water next to the onion and it wont irritate your eyes."

1. Use a sharp knife:

A sharp knife damages fewer onion cells, releasing fewer irritants. It can also make your slices a lot more even too.

2. Cut under ventilation:

Cut onions under a kitchen vent, fan, or open window to help blow the fumes away from your face.

3. Wear goggles:

Special onion goggles or even regular swimming goggles create a seal and prevent the gas from reaching your eyes. It may make you look silly, but it can work wonders!

4. Remove the root last:

The highest concentration of sulphur compounds is near the root. Slice the onion from the top down and leave the root end intact until the end.