Onions that aren’t wet that won’t make you cry will hit American shelves in the world first

Chefs, chefs, parents and anyone with a kitchen will be able to buy world first ‘tear’ onions when they go on sale in the UK from next week.

Sunion onions are ideal for people with sensitive eyes and for cooking with children, with their mild flavor making them more versatile in cooking and ideal for adding raw to salads, says chain Waitrose.

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“We understand how appealing tear-free onions are to our customers and that is why we are excited to be launching Sunions in select stores and across Waitrose.com starting January 18,” said Paul Bidwell, buyer of Onions from Waitrose.

“Perfect for bringing tears out of the kitchen, the sweetness of this type of onion goes well with a variety of dishes, from salads to hot meals.”

Onions are the invention of Rick Watson, a plant breeder working for the German chemical company BASF. Work on innovation began in the late 1980s, using natural techniques rather than genetic modification to create the unique diversity.

“Tear” onions will go on sale in the UK for the first time from next week. credit: AAP

The brand said it took more than 30 years of breeding less pungent varieties of onions to find a variety where the fumes from chopping weren’t strong enough to bring tears to the eyes.

Sunions said the onions are not a genetically modified product and have been grown through an all-natural mixture breeding program.

The volatile compounds in onions are responsible for the tearing and pungent flavor, she said, and the amounts of these compounds in other onions stay the same or increase over time. In Sunions, these compounds do the opposite and decrease to form a tearless bulb that is sweet and light.

Sunions, which cost more than standard onions, are already on sale in America but have not been well accepted globally.

2018 review in Washington Post They said they were so sweet – “sweet enough that you could just sit there and eat them like popcorn” – and they barely had any smell.

Another journalist who tried them said they were “almost flavorless”.

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Andrew Naughtie

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