To make red onions less strong or pungent, you can use several effective methods that reduce their sharp bite while preserving flavor and texture:
Soaking in Cold or Ice Water
- Thinly slice the red onions and soak them in a bowl of ice water for 10 to 30 minutes. This process helps rinse away sulfur compounds responsible for the strong taste and makes the onions milder and crisper
- Longer soaking (up to 30 minutes) tends to yield sweeter, less harsh onions
- Ice water is preferred because the cold temperature also reduces enzymatic activity that causes pungency and helps maintain crunchiness
Using Acid (Vinegar or Lemon Juice)
- Sprinkle or soak sliced onions in vinegar or lemon juice for a few minutes. The acid neutralizes the sharpness and results in a sweeter, softer onion
- This method is often used in quick pickling and salad dressings to mellow raw onions.
Salting
- Coat sliced onions with salt and let them sit for about 15 minutes. Salt draws out moisture and reduces pungency while softening the texture
- After salting, rinse or shake off excess salt if desired.
Quick Pickling or Marinating
- Soak onions in a vinaigrette or a sweetened vinegar solution for a short time before serving. This both mellows the flavor and adds complexity
Additional Tips
- Slice onions as thinly as possible to reduce intensity
- If you want to avoid strong onions altogether, choose milder varieties like white or sweet onions instead of red
These methods are commonly used in restaurants and home kitchens to tame the bite of raw red onions in salads, sandwiches, and other dishes without losing their characteristic flavor and crunch. The simplest and most popular approach is soaking sliced red onions in ice water for at least 10 minutes
