I’ve never been a big fan of raw onions. I just find their flavour overwhelms all of the other ingredients in a dish. I just learned last weekend, thank Mum and bro, how to muffle their bite.
Slice or chop your onions and then soak them in a bowl of cold water for a few minutes. Drain, pat dry, and add to salads or sandwiches.
If you’re a nerd like me then you’re probably wondering how this works. Basically, when you cut an onion it releases a sulfuric gas (this is also what makes us cry when we’re chopping onions). Sulfides are water soluble; therefore, when you soak them it will remove most of them.
Want to minimize the crying spell when cutting onions? Refrigerate your onions to strengthen their cell structures and make less fluid available to react and create the sulfides. I’ve been doing this for years but never knew the science behind it. You can also try cutting your onions using a wet knife on a damp cutting board.
For more geeking out while cooking check out the cool looking cookbook: Cooking for Geeks.