"To do so, immerse raw onions in cold water for about 15 minutes as soon as you chop them up. This simple trick helps draw out the sulphuric compounds that are responsible for that sharp and stinging bite, leaving you with raw onions that are crunchy and crisp while also not being too overbearing. Alternatively, if you're short on time, you can also rinse raw sliced onions for a quicker way to temper their bitter bite."
"If for any reason soaking raw onions in cold water is not an option, there are a few more ways to soften their bite. One method is to give raw onions a couple of minutes in the freezer. You don't even have to chop or peel them for this trick to work - they can go in the freezer whole and unpeeled."
Raw onions have a pungent flavor and a sharp aftertaste that can overpower other ingredients. Immersing chopped raw onions in cold water for about 15 minutes draws out sulphuric compounds responsible for the sharp bite, leaving onions crunchy and less overbearing. A quick rinse under cold running water for a minute or two while swirling and shaking the slices offers a faster tempering method. Freezing whole, unpeeled onions for a couple of minutes also reduces bite without chopping. Soaking in vinegar reduces pungency but can diminish crispness; cold water best preserves texture.
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