We love the crunchy texture and sharp flavor that raw shallots and onions bring to our salads and sandwiches, but the pungent aftertaste that lingers in their wake leaves something to be desired.
Fortunately, there’s a quick and easy way to tame the sharpness of raw alliums. First things first – you'll need to slice, chop or cut your onion or shallot into pieces. We've created videos showing the perfect technique to produce perfect slices, pieces or rings.
1. How to cut onion slices
2. How to chop shallots
3. How to cut shallot rings
Next, simply soak the cut pieces in cool water for 5-10 minutes before adding them to your dish. The sulfur compounds that create that biting flavor will dissipate into the water, leaving you with fresh, crunchy onions or shallots that won’t overstay their welcome on your breath. For added flavor, soak the alliums in vinegar (apple cider or white wine are good choices), lemon or lime juice.
Use this trick when you’re preparing the panzanella in Chef Chris Santos’s Pan-Roasted Hanger Steak with Tomato Panzanella and Blue Cheese, our hearty Arugula Salad with Gorgonzola Vinaigrette or our fast and healthy Kale, Quinoa and Dried Cherry Salad – once you try it, you won’t look back.