Submerge 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. The cold water helps the enzyme that causes onions to have their pungent flavor to leach out.
Reducing the Smell
Sadly, they can also be too pungent for plenty of people. Luckily, making raw onions less pungent is as easy as 1-2-3:
- Cut the onion as you want it in the final dish—chopped, sliced, or minced.
- Put the pieces in a colander and rinse them under cool running water.
- Spread rinsed raw onions on a clean kitchen towel or layers of paper towels and pat dry.
Once “treated,” raw onions will be noticeably sweeter and thus more palatable for the onion-sensitive. Even strong red onions benefit from a rinse.
Chef Hack – How to eat RAW ONIONS without the bite!
FAQ
What does soaking raw onions in water do?
How do you treat raw onions?
How do you make raw onions taste better?
How do you cook raw onions?
Cooking onions depends on two things: time and heat. Mince them up or double the amount, the flavor will still come down to how long and how hot you cook them. If you’re not a fan of raw onions at all, take a look at the last two techniques. If you’re just starting out cooking or eating onions, stick with basic yellow onions.
How can one consume onions?
In the raw version, we consume a greater amount of potassium, calcium and phosphorus. We can think of creative ways to use onions, such as: salt seasoned with onions, pickled, in salads and as an ingredient in guacamole. Consumption of sautéed onions is common in sauces, as an accompaniment to meats, quiches and other dishes. An interesting way is to use it with rice at the time of cooking, to give a special flavor to the main dish. Fried, it can be part of the main course or an appetizer, like the famous onion rings. However, attention: the use of flour for breading and oil for dipping contribute to the increase of cholesterol.
How do you eat raw onions?
All you need to do is give the sliced onions a good soak in a bowl of water before serving them. This one simple step tames the bite of the raw onions and mellows out their flavor. The sulfur compounds responsible for that harsh “biting” flavor and onion’s powerful aftertaste dissipate into the water from the cut surfaces of the onion.
How do you make raw onions less pungent?
Luckily, making raw onions less pungent is as easy as 1-2-3: Cut the onion as you want it in the final dish— chopped, sliced, or minced. Put the pieces in a colander and rinse them under cool running water. Spread rinsed raw onions on a clean kitchen towel or layers of paper towels and pat dry.