These days I can almost always find sweet onions in my local market, whether they be from Walla Walla, or from Chile. I much prefer them to any other onion when whatever I am preparing calls for raw onions.

I don't get the bit about people recommending red onions for such things. In my experience, both they and the whites usually have more bite than the "stinky" yellow onions.

I suppose,...+READ

These days I can almost always find sweet onions in my local market, whether they be from Walla Walla, or from Chile. I much prefer them to any other onion when whatever I am preparing calls for raw onions.

I don't get the bit about people recommending red onions for such things. In my experience, both they and the whites usually have more bite than the "stinky" yellow onions.

I suppose, however, since this seems to be a fairly universal recommendation, the difference could be regional. Perhaps, out here in the Pacific Northwest, our yellow onions are mellower, and our red and white onions sharper than in other parts of the country.-COLLAPSE

By CorneliusSneedley on January 6, 2010 02:20 AM

That's how a famous onion condiment is prepared for middle eastern food. The onions however are chopped into slices, they're left salted for a while then rinsed (sometimes twice) then a lot of sumac is added and they're left to kind of "pickle" for 20 mins or so then served with meats (try it with grilled meat or chicken, even fish!!)

By BamiaWruz on September 11, 2009 03:29 AM

Peel the onion and slice it in half. Place the cut side down in a large bowl of cold water and let soak for 20 mins. This will reduce the "tears" when chopping or dicing, too!

By foodlady10 on May 22, 2009 12:51 PM

Also soaking onion in lime juice takes away the bite and makes it super-delicious - this is especially great as a topping for tacos or in a salad.

By Cebca on May 21, 2009 02:07 PM