The Simplest Way to Make Onions More Palatable

Raw onions can be quite divisive. Some people enjoy their bold, sharp bite on burgers and sandwiches, while others avoid them in fresh salads or salsa.

If you're not a fan of the strong flavor of raw onions, there's an easy fix: rinse them! This simple method reduces their pungency while preserving their satisfying crunch.

Here's why rinsing helps: Onions release sulfur compounds when cut, which interact with oxygen and cause that strong smell. The older and larger the onion, the more intense the aroma. Rinsing removes much of the sulfur, leaving behind a milder taste. Red onions, in particular, tend to have the strongest scent.

For an even gentler flavor, soak sliced onions in ice water for 10 minutes to an hour. Alternatively, you can rinse them under cold water or chill them in the freezer for a few minutes. These methods reduce the enzymes that make raw onions taste and smell so intense, making them a better fit for dishes like pico de gallo, where the tomato flavor can shine through more clearly.

Alternative Methods for Reducing Onion Sharpness

Another great way to mellow out the flavor is to pickle sliced onions in a mixture of vinegar, fresh lime or lemon juice, and salt. A quick soak in this acidic solution can drastically reduce the onion's intensity, adding a tangy twist that works perfectly as a topping for sandwiches, wraps, salads, and more. You can also try milder onion varieties like Vidalia, shallots, or young spring onions for a less pungent option.

Cooking onions is a tried-and-true method for softening their bite. Whether caramelized for sweetness or used in French onion soup, cooking makes them much milder, but it does take away their signature crunch. If you'd rather keep the crispness while dialing back the sharpness, simply rinse them next time to notice the difference.