How to reduce the sharpness of the onion in the salad? Which onions are good for salads?

Raw onions are very healthy. But even big onion lovers know how to feel when onions are good, fresh, but almost too sharp. Roasting, stewing and caramelizing onions remove the pungency, but at the same time they remove part of the special taste and great crunch, which is why we add raw onions to salads or bread. Do you know ways to reduce the sharpness of onion without losing its benefits?

The pungency of onions comes from sulfur compounds, which are not affected when heated. At the same time, even a large onion is sharp because it has spent a lot of time under the ground. The longer the onion is in the soil, the more sulfur has accumulated in its many layers, the sharper it becomes.

When you cut an onion, the enzymes that are produced in the cells of the onion come out and react with the air, which causes irritation – this is what makes the onion cry.

Soak the onion in ice water or vinegar

You must have already noticed that the sharpness of onions is not reduced when they are heated. Water has the same effect. Rozptýli many compounds, and tak zníži ich stipľavosť. If you soak the onion in water for 5-10 minutes (if you choose ice water, you will feel the effect in one minute), it will have less taste. If you pour ice water into cold water, the onion roots may break.

You can also soak chopped onions in vinegar or citrus juice – they will be soft and get a new taste. Any kind of acid will dissolve the enzymes and have a sweet taste.

Coat the onion with soy sauce

If you don’t want the onion to be soaked in water, you can use salt to reduce its bitterness. It also enhances its appearance. How about that? Just rub the chopped onion with a pinch of salt and leave it for 15 minutes. Finally, wipe off excess salt with a kitchen towel.

Vinegar and microwave

If you don’t want to wait 10-15 minutes for someone to take the tricks mentioned above, use the fastest way to reduce the sharpness of onions: put the chopped onions in a bowl with a little water or vinegar, add a little salt and put it in the microwave for a few seconds ten.

You can also try mixing raw and cooked onions. Cook the onion for a minute or two on high heat to reduce its burning, but at the same time keep its shape.

If the sharp taste of onions bothers you, choose mild varieties – white onions, Vidalia onions, shallots or spring onions.

What kind of onions are good for salads?

The most beautiful onions for salads are red onions. It has a beautiful color that makes any salad come to life, as well as having the taste of roots and a good appearance (they can be cut precisely). Therefore, it is suitable not only for salads, but also for other new recipes.

Red onion – má tmavofialovú alebo červenú farbu a mačkysnu príchuť. In addition to salads and sandwiches, it is výbornou ingredientiou do salsy and toppings.

Yellow onions – probably the most used type of onion. It can be used in all possible ways. Raw and sharp, when cooked it is sweet due to caramelization. It is also suitable for dishes that take a long time to cook or bake.

White onion – White onions can be used in the same dishes as yellow ones. However, it has a sweet taste and a thin shell. Due to the high water content, it causes the body to become painful when cooked. It is used in salsas, guacamole, sandwiches, hamburgers, pizza and chutneys.

Sweet onions – I am the patria of the tribes of Mauis, Walla Wallas, Vidalias. They can be used even in raw food, because they do not have a sharp taste. Sweet onions are perfect for caramelizing.

Shallot – it has a slightly sweet taste and a crumbly texture, so it’s perfect for raw dishes. We can use it with grilled meat, fried cucumbers, and salads.

Or use the perfect spring bottle:

Ako skladovat cibuľu, aby sa nepospadila?

Always buy good but fresh onions, it is not a good idea to buy a whole bag in advance. It is better to choose 5-6 strong and healthy heads that you will eat in two weeks. Store them in a cool but air-tight place. Do not wash the onion before mixing, it may turn brown. Wash before cooking or before use.

Try sauteing onions

You can prepare this cibuľka quickly and easily, but you’ll want to always have it with you.