Technique Tuesday: Mellow Out Those Onions

Raw red or white onions should be the perfect balance of sharp and sweet, but sometimes their natural pungency can take over a dish (not to mention your breath!). Tame the burn by submerging sliced onions in an ice-water bath for about 15 minutes, which will remove the harsh natural sulfurs from the cut surfaces. Drain and pat dry before using. Bonus: The refreshing dip crisps them up, too!

 

Here are a few ways to use your mellowed out onions:

 

Mixed into our brand-new recipe for Tarragon-Grapefruit Salad.

Pup ‘em on top of our Lemon Tilapia with Garlic-Parsley Couscous.

In our Guacamole Salad alongside Hot-or-Not Grilled Sliced Chicken with Cheesy Polenta.

Related Links

Be Your Own Butcher

Cooking with Cola

Don’t Toss That!

One Response to “Technique Tuesday: Mellow Out Those Onions”

  1. [...] mellow out those onions [...]