How to make raw onion less strong?

How to Make Raw Onion Less Strong?

Raw onions can be a polarizing ingredient in many dishes, with some people loving their pungent flavor and others finding it overpowering. If you’re part of the latter group, don’t worry – there are several ways to make raw onions less strong without sacrificing their nutritional benefits.

Why Are Raw Onions So Strong?

Before we dive into the methods for reducing the strength of raw onions, it’s essential to understand why they can be so overpowering. Raw onions contain a sulfur compound called alliinase, which is responsible for their pungent flavor and aroma. When an onion is chopped or crushed, the alliinase enzyme is released, triggering a chemical reaction that breaks down into various sulfur compounds, including syn-propanethial-S-oxide. This compound is responsible for the tearing and irritation associated with cutting onions.

Methods for Reducing the Strength of Raw Onions

Now that we’ve covered the science behind the pungency of raw onions, let’s explore the methods for reducing their strength:

Soaking

Why it works: Soaking raw onions in water or vinegar can help break down the alliinase enzyme, reducing the amount of sulfur compounds released.

How to do it:

• Slice the onion thinly and place it in a bowl.
• Cover the onion with water or vinegar.
• Let it sit for at least 30 minutes to allow the enzymes to break down.
• Drain and rinse the onion before using it in your recipe.

Freezing

Why it works: Freezing raw onions can help inactivate the alliinase enzyme, making them less potent.

How to do it:

• Slice the onion thinly and place it in an airtight container or freezer bag.
• Store it in the freezer for at least 30 minutes to allow the enzymes to inactivate.
• Remove the frozen onion from the freezer and use it as needed.

Cooking

Why it works: Cooking raw onions can break down the alliinase enzyme, reducing their strength.

How to do it:

• Chop the onion and sauté it in oil or butter over medium heat until it’s softened and translucent.
• Add the cooked onion to your recipe as needed.

Adding Acid

Why it works: Adding an acid like lemon juice or vinegar to raw onions can help break down the alliinase enzyme.

How to do it:

• Slice the onion thinly and place it in a bowl.
• Add a squeeze of lemon juice or a splash of vinegar to the bowl.
• Let it sit for at least 10 minutes to allow the enzymes to break down.
• Use the onion in your recipe as needed.

Using the Right Variety

Why it works: Some onion varieties, such as sweet onions or red onions, have a naturally milder flavor than others.

How to do it:

• Choose a sweet onion or red onion variety for your recipe.
• Follow the recipe as instructed, using the mild-tasting onion.

Table: Comparison of Onion Strength

Conclusion

Making raw onions less strong can be achieved through various methods, including soaking, freezing, cooking, adding acid, and using the right variety. By understanding the science behind the pungency of raw onions and employing these techniques, you can reduce their strength and incorporate them into your recipes with confidence. Whether you’re a fan of raw onions or not, these methods can help you appreciate their flavor and texture without the overpowering aroma.