How do I tone down the intensity of raw onion?
I like the taste of caramelized onions (I think Ruhlman's book had mentioned it was removing or changing the sulfur), but they are sometimes too soft for salads. What are good ways at lessening the sharp taste of raw onions for salads? I've tried soaking them in water, but it didn't seem to make a large difference -- they were less sharp on the outside, but once you bite into them, they had the same "harsh" taste.
(Also, I've mostly been thinking of red or vidalia onions...)