Written on January 14, 2014 at 9:00 am , by Every Day with Rachael Ray Staff
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.
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