Ways to Take the Sharp Bite Out of Raw Onion (2024)

FAQs

Ways to Take the Sharp Bite Out of Raw Onion? ›

Submerge Them in Cold Water

"Water, a quick pickle of cut onion in vinegar for a few minutes, or any kind of acid will also dissolve the enzymes and take the bite out of the onion," says Patel. And if you're really against using strong onions, stick to a milder variety such as white or Vidalia onions, shallots, or spring onions.

Just peel and slice the red onion as called for in your recipe, then submerge them in a bowl of cold or ice water. Let them sit for at least ten minutes, stirring once or twice, before draining and using them in your recipe. For added flavor, you can also soak the onions in lime juice, lemon juice, or vinegar.

Onions - soaking in cold water to soften the flavor

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.

Then you just have to wait long enough for the vinegar to do its job, rinsing away the harsh sulfurous compounds, softening the onion, and giving it a pleasantly tart pop of flavor. If you use red wine vinegar, my personal favorite, the onions also turn an amazing hot-pink color.

Soaking cut onions in lemon juice or lime juice will cut out some of the bitter taste and also add flavor. Peeled onions (whole) can be also soaked into salted water before slicing. This will render the smell less strong and minimizes your tears while slicing them.

There seems to be general agreement about preparation of fried onion rings, either for home consumption or in a restaurant: the onion rings should be soaked in cold milk and/or water before frying. It crisps them up. Rather like putting parsley in a plastic bag with the water left from rinsing it to perk it up.

Drinking water after meals can wash garlic or onion remnants from the tongue or between the teeth. It also stimulates the production of saliva, which helps to remove some of the odor-producing bacteria from the mouth.

Baking soda makes the onions more alkaline, which speeds up the browning reactions necessary for properly caramelized onions. But it also weakens the pectin that holds the onion's cells together, turning what should be soft but distinct pieces of browned onion into a nauseating stew of pea-green mush.

You should eat onions raw rather than cooked to get the most sulfur compounds from them. Both quercetin and organic sulfur compounds found in onions are known to boost insulin production, making them a helpful vegetable choice if you have diabetes.

Why does raw onion sting? ›

When an onion is sliced or diced, the onion's cells release these compounds into the air. When this occurs, "enzyme" works to alter the amino acids into lachrymator compounds. This form of sulfuric acid irritates the nerves around the eyes making them tear. How can we prevent this reaction?

It takes foresight, but chilling peeled, halved onions in the fridge or in a bowl of ice water for 30 minutes can lessen the chemical's effect. As Kate Winslow and Guy Ambrosino explain in Onions Etcetera, both cold temperatures and water make syn-propanethial-S-oxide less volatile.

Submerge Them in Cold Water

After you have cut your onions, try putting them in cold water. Soak them for at least 15 minutes (longer is even more beneficial), properly drain, and eat away! Submerging them in cold water takes away that intense, sharp bite from the raw onion.

“There's no definitive evidence that onion water works to alleviate respiratory symptoms caused by common colds or the flu,” said Rebecca Dawson, D.O., physician at Inspira Medical Group Primary Care Millville.

Mask the burnt flavours

For example, vinegar, red wine or white wine. You could also try chilli or garlic, depending on the dish.

Anything cold, like freezing an onion, cutting it in the sink under running water, or running your entire forearm under water, may help reduce the chances of crying while cutting onions.