Q&A for How to Remove the Strong Sharp Taste or Smell from Onions

Yes, any of the variety of "sweet onions" are less pungent and bitter.

Try peeling the onions needed and submerge them in cold water for 10 minutes. When done with the rinse, use the onions as you would use them for the recipe.

Yes, they do have a strong scent and flavor but they are not as harsh or bitter tasting as yellow onions are.

It takes a little while for the sulfuric acid to cook out. It will go away, though.

Try submerging the onion in water while cooking it. The fumes will be trapped in the water instead of escaping into the air.

If you've already added the onion to the salad it's too late to temper it, unless you want to go through it and pick out each piece by hand.

You could put a bowl of water close to the onion, or you could freeze it before you cut it.

Yes, vinegar can lighten the flavor of onions by breaking down and neutralizing their sulfur components.

You can try rinsing the salad briefly under cold water, then soaking it for 10–15 minutes to dilute onion juices, repeating if necessary. Alternatively, toss the salad with a splash of lemon juice or mild vinegar (1 tsp per cup), let it sit for 5–10 minutes, then drain, as acid neutralizes volatile onion compounds. Adding a little mayo, yogurt, or 1/2–1 tsp of sugar can also mellow the sharpness, as can chilling the salad for 30–60 minutes before serving.

Add a peeled potato and simmer it to absorb some of the flavor, then remove it before serving. You can also dilute the soup by adding more broth, water, or mild ingredients like canned tomatoes or extra vegetables to balance the flavor. Another effective method is to add a touch of acid, such as lemon juice, lime juice, or vinegar, which helps mellow the onion taste.