Raw onion: how to remove the pungency
Prep time
Cook time
Total time
Serves: 1
  • 1 onion
  • Water, very cold
  • Ice (if you have some)
  • White vinegar
  1. Chop the onion finely sliced or julienne or however your recipe calls for it.
  2. Fill up a glass or plastic bowl with the water, add some ice and the vinegar, let’s say a couple of table spoon of every 2 cups of water, but feel free to add more if you want a more intense vinegary taste.
  3. Sometimes when I do not have any white wine vinegar handy, I use red wine vinegar or even some balsamic vinegar. With the red wine one, you get pretty much the same result you get with the white vine, jut the onions turn a little pink. I find, however that with the balsamic the result is not as good.
  4. When you are ready to use them (let them in the eater at least 15/20 minutes), drain them and pat them dry with a paper towel.
  5. The result will be a super crunchy onion (because of the ice and the cold water), sweet in taste, but without that strong pungency that sometimes could be overwhelming.
  6. Just to quote myself a little bit here: in the kitchen are the details that make the difference.
Recipe by Foodies' Place at http://www.foodiesplace.com/raw-onion-how-to-remove-the-pungency/