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I drop them in boiling water for 60 seconds. Reduces some of the bite but keeps some of the crispness. I use for potato salad and add finely chopped celery for a bit of crunch



You're using onions for flavor and not as a garnish, so just use dehydrated onions instead. The one exception is onions in salsa, when you need the soft crunch and the explosion of onion flavor mixing in with the other fresh veggies. (That's why homemade salsa ALWAYS beats store-bought.) In my Los Angeles restaurant I've always used powdered onion, garlic, ...


Don't grind the onion too fine. Just chop it fine. Now if it is done add some oil and put it on low heat till it starts to taste better.


The taste of the raw onion can be nullified by salt, vinegar, lemon, tomato, sugar depending upon the recipe you are making. All of them could never be used in the same recipe but i believe that at least you can use one of them. Depending upon the type of the onion, I am not so specific about the type. You can peel them, cut them in half and then put them in ...

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