In a collaborative study, a multidisciplinary team of physicists, biologists, and engineers at Cornell University investigated a model of collective behavior. Now they’ve finally opened the floodgates on what makes cutting onions such a tear-jerking experience. We recently conducted this research, named “Droplet Explosions from Cutting Onions,” led by PhD candidate Zixuan Wu and his coworkers. It was meant to investigate what triggers the spraying in reaction to cutting onions and how to reduce the burning feeling in our eyes.
From this initial look into their science, the team set out to better understand the mechanics of what’s causing these onion-cutting droplets to escape. They looked at all the factors that affect how much spray is produced when carrying out this ubiquitous culinary chore. Their findings indicate that specific cutting techniques and onion characteristics play a crucial role in determining the volume of irritating droplets released into the air.
The research showed that just by changing the way some people cut, they can greatly decrease the level of spray generated. Besides the above, the researchers found a few practical tricks to reduce eye irritation when handling onions. Home cooks and professional chefs alike experience this discomfort when preparing meals featuring pungent onions. These learnings might provide them with some long overdue relief.
The research results were published in the journal arXiv and are available at DOI 10.48550/arxiv.2505.06016 A closely related image illustrating “Droplet discharge from cut onion” depicts the phenomenon that this team observed and researched. This cutting-edge research may open up a more tear-free path to shaping our food experiences.
On May 19, 2025, we accessed the research from phys.org. It brings to light powerful lessons that speak to today’s conversations around food preparation habits and cooking methods. This scientific study addresses the universal challenge of eye watering while slicing onions. It gives academic knowledge that translates into practical knowledge you can apply to everyday cooking.