How to adjust the pungency of raw onions in salads?

Question

Get tips to reduce onion sharpness in salads using soaking, salt, or acid.

Answer 1

To reduce the pungency of raw onions in salads, soak them in cold water for 10-15 minutes or briefly blanch them in boiling water before adding them to your salad. This mellows their strong flavor.

Detailed Explanation:

Raw onions contain sulfur compounds that are responsible for their sharp, pungent taste and the tears they induce. These compounds are released when the onion's cells are broken. To mitigate this, you can employ a few simple techniques:

1. Soaking in Cold Water: Submerge sliced or diced onions in a bowl of ice-cold water for about 10 to 15 minutes. The water helps to draw out some of the sulfur compounds, reducing the onion's bite. Drain the onions thoroughly before adding them to your salad.

2. Brief Blanching: For a more significant reduction in pungency, briefly blanch the onions. Place the sliced or diced onions in boiling water for just 15-30 seconds, then immediately transfer them to an ice bath to stop the cooking process. This method effectively neutralizes the sulfur compounds. Drain and dry the onions before use.

3. Acidic Marinade: Marinating onions in an acidic solution like lemon juice, vinegar, or lime juice also helps to break down the sulfur compounds and mellow their flavor. This also adds a pleasant tang to the onions.

4. Salt: Sprinkling the cut onions with salt and letting them sit for about 10 minutes before rinsing can also help draw out some of the harshness.

Pro Tip:

Always taste a small piece of the onion after using any of these methods to ensure the pungency is reduced to your liking. You can adjust the soaking or blanching time accordingly. Red onions tend to be milder than yellow or white onions, so consider using them for salads if you prefer a less intense flavor.