How do I tone down the intensity of raw onion?
How can I tone down the intensity of raw onion?
Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in salad dish, or making dips with raw onion. If effectively none, an alternative solution that can also be helpful is to find out what condiments can I add/mix with raw onion to cancel out the intensity of the the acute taste.
[EDIT]
There is a uniquely (IMHO) sweet taste to onion that I like. But accompany with that is the acute scene and flavor to it that I wanted to get ride of. I do not want to waste away the taste of onion, but remove the acuteness and remain the sweetness.
Best Answer
Two things control the "sharpness" of onions: variety and age. While certain varieties of onions are sharper than others (i.e. Reds, walla-walls and vidalias are sweeter), any onion which has been in storage too long is going to be sulphurous and sharp-tasting. Since it's January now, that's going to be pretty much all onions.
Since onion sharpness comes from sulphur compounds (as I understand it), the best way to sweeten onions is to release some of them ahead of using the onion. The best way to do that is:
Slice the onion thinly, crossways (parallel to its equator rather than pole-to-pole).
Place the sliced onion in a wide bowl, uncovered or very loosely covered, in the fridge or other cold place for at least an hour and up to a day.
Additionally, either vinegar or salt -- or both -- will help accelerate removing sharpness from onion. For example, for a New Year's Eve appetizer this year I sliced a red onion in to rings, tossed it with 1/2 tsp salt and 2 tsp red wine vinegar, and left it in an open bowl on the 45F porch for 5 hours. The result was intensely sweet red onion which could then be used as a canape topping.
If you're in a hurry, though, the only way to make the onion less sharp is to cook it.
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Quick Answer about "How do I tone down the intensity of raw onion?"
Soak Them in Ice Water Just leave the onions in the water for ten or so minutes, and you'll have remarkably less intense onions. You can also soak them in vinegar or citrus juice to add a new flavor to the onions.How do you tone down a strong onion?
You can get rid of the strong taste by soaking sliced onions in ice water for 20 to 30 minutes or by sprinkling them with an acid such as vinegar. Onions soaked in ice water will get very crisp while those sprinkled with vinegar will soften a bit, but they will lose the strong taste and become sweeter.How do you counteract too much onion flavor?
"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.How do you mellow raw onions?
To mellow onions: To retain their crunch, soak your onions in water for at least 10 minutes. To soften them and bring out a bit of sweetness, sprinkle them with a generous amount of salt, making sure to coat each piece well. Rinse off the salt before adding your onions to salads or sandwiches.How do you make raw onions less harsh?
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.What Happens if You Eat Raw Onions Every Day | Health Benefits of Raw Onion | Healthpedia
More answers regarding how do I tone down the intensity of raw onion?
Answer 2
Take the appropriate onion for the job. There are sweeter varieties of onions, typically the larger kind (mostly as large as apples), which have widely varying names. This kind of onion has a mellow flavor, and it is what is usually added to raw foods and salads, such as on gyros or so.
Answer 3
i've read that if you soak the chopped onion in cold water for a bit (5-10 mins) and then drain it well, it will lose much of its intensity.
Answer 4
After chopping the onion, rinse it with cold water and then soak overnight in non-skim milk.
Answer 5
Chop the onion into tiny cubes and plate in a container with a lid. Add a small amount of vinegar and shake the onion until it begs for mercy. When it comes out it will be sweet and retain its flavour. It always works for me.
Answer 6
I am a Ph.D. synthetic chemist. I want to share some tricks I have used you might not know about. If you want raw onions that are not sharp soak in either vinegar or lime or lemon juice or salt water prior to use. After burn is removed- can test vs. time- drain off solution before use. The result are onions raw you can use in cooking. OR simple microwave a minute before use does same thing. Professor Marc
Answer 7
One method I've used repeatedly with successful results for red onion, is to chop the onion and let it soak in (white) balsamic vinegar for 10 to 15 minutes. I've never done it with yellow onion, but I imagine that you would achieve similar results.
Answer 8
I drop them in boiling water for 60 seconds. Reduces some of the bite but keeps some of the crispness. I use for potato salad and add finely chopped celery for a bit of crunch
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