To make red onions less strong and pungent for use in salads, submerge them in cold water.
Reducing the Sharpness of Red Onions
Raw red onions can sometimes overpower a salad with their strong, sharp flavor. Thankfully, there are simple methods to mellow their intensity without sacrificing their color and crunch.
Soaking in Cold Water
The most effective technique is soaking the sliced or chopped red onions in cold water.
- Process: Submerge the onions in a bowl of cold water.
- Duration: Soak for at least 15 minutes. Longer soaking times, up to an hour or more, will further reduce the onion's bite.
- Explanation: Cold water helps leach out the enzymes responsible for the onion's pungent flavor.
Additional Tips for Milder Onions
Here are some additional techniques:
- Use Ice Water: Substituting ice water for regular cold water can enhance the process.
- Rinse Thoroughly: After soaking, rinse the onions thoroughly under cold running water.
- Salt Water Soak: Add a pinch of salt to the cold water. Salt helps to draw out the onion's harsh compounds.
- Vinegar Soak: Soaking in a solution of water and vinegar (white or apple cider vinegar) can also help to neutralize the strong flavors. Use approximately 1 tablespoon of vinegar per cup of water.
Why This Works
Onions contain volatile sulfur compounds that are released when they are cut or crushed. These compounds are responsible for the onion's strong smell and taste. Soaking the onions in water helps to dissolve and remove these compounds, resulting in a milder flavor.
By employing these simple techniques, you can enjoy the vibrant color and texture of red onions in your salads without the overpowering sharpness.
