How would you describe the taste of a raw red onion? Sweet? Sharp? Bitter?
I’ve heard chefs refer to the red onion as being sweet. Sorry chefs, but my palate definitely disagrees. To me, a raw red onion is quite sharp to the point where I only enjoy it if it’s been marinated.
There is one – very simple – red onion recipe that I enjoy so much, I could eat it by the bowlful, but that would be unladylike. Whenever we’re at a Middle Eastern restaurant and the dish I ordered is served with a red onion -sumac condiment, I’m overjoyed!
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Does the first step (where you cover the onions with hot water) soften the onions or do they stay crisp? If the former, is it possible to do the same thing a different way, maybe by salting the onions?
The onions remain crisp. Soaking them briefly in the warm water simply helps remove some of the sharp taste. The longer the marinated onions sit in the refrigerator, however, the softer they become. So, eat 'em up quickly!
Oh cool. And it's lo-salt, too. Thanks for the info.
Does it work with white onions? I don't have any red onions handy but plenty of white ones.
Absolutely!
Hi Robyn, made this recipe with chicken shish yesterday and they were delicious. Thanks
I'm so glad you liked it!