Are no-cry onions too good to be true?

Cry no more, tearless onions are here. Or so the promise goes.

A new breed of sweet onion called Sunions has arrived to make cooking a happier affair.

“There are plenty of reasons to cry in this world and now onions don’t have to be one of them,” the company, which grows their onions in Washington and Nevada, promises in a statement.

These mutant vegetables, developed by Bayer’s Crop Science division, are the result of natural cross-breeding. They’re mildly sweet, crunchy and devoid of sulfuric acid  — the compound that makes typical onion-choppers bawl. They’re available in select supermarkets across the country; curious New Yorkers can venture to Tops grocery store in Rochester to try them out.

As someone who tears up even while cutting scallions, this all sounded too good to be true — especially because I assumed the volatile compounds that made me cry were also making my food taste good.

So I put Sunions to the test, whipping up the evening’s special: tearless stir fry.

As I sliced through the onion, I braced myself for the waterworks.

Nothing.

I began slicing, gradually allowing my eyes to unsquint, and drew nearer to the onion on my cutting board.

Still nothing.

(Well, I did nick my finger with my knife at one point. But my eyes remained dry, and I don’t blame the Sunion for the slip.)

Then, I gave my Sunion the ultimate test: After rubbing my finger over an especially juicy cross section of the onion, I smeared the juice directly under my eyes, like war paint.

My eyes remained dry.

(For all we know, this is an untapped beauty secret — I couldn’t help but notice a dewy brightness on my cheekbones later that night.)

But the veggie still had the most important trial to withstand: the taste test. Do the very compounds that make me cry also bring me the joy of flavor?

Sadly, the Sunion didn’t quite measure up. I cut up a regular, tearful onion to try alongside my Sunion. Alone, the Sunion still tasted onion-y, but its flavor wasn’t quite as strong as my regular onion, whose flavor stayed in my mouth long after my experiment.

As far as the final product? The dish itself was tasty, but I had a hard time picking out the onion, which is usually one of my favorite parts. Maybe the other flavors in the dish were just too powerful? Or maybe I also lost some appreciation for the onion without the usual emotion it elicits.

My takeaway was that the Sunion does what it promises: It doesn’t make you cry. The goodness of this quality can’t be overstated. It is very good. But if flavor is your top priority, spring for a regular onion.

In the end, I gave Sunions my blood and sweat, but not my tears, which is maybe half the fun of cooking with onions anyway.

Source: Are no-cry onions too good to be true?