Cutting into a ripe onion is enough to make anyone well up. But you’ll fear an onion-loving dish no longer, thanks to a new development in the world of food that comes courtesy of the US. The Sunion is here.

The LA Times reports that the Sunion is an onion that will not irritate your eyes. And while it may seem a scientific development of genetic modification, it’s in fact the product of 30 years of crossbreeding different onion types.

The typical onion releases a chemical compound called lachrymatory-factor synthase once it is cut into. But – due to years upon years of testing and breeding – the Sunion’s levels of this lachrymatory-factor synthase decrease when cut.  In a test trial, it was said that those involved preferred the experience of cutting a Sunion five to one when compared to the regular onion. Taste is equally unaffected, with the Sunion described as both sweet and crunchy.

While Sunions are currently only grown in the US, our tear ducts hope that soon they’ll make their way around the rest of the world.