Raw onions have a sharp bite that disappears with cooking.
Why onions taste sharp raw
Raw onions taste sharp due to sulfur compounds released when their cells are cut.
What causes the pungency
When onions are sliced, enzymes create sulfuric compounds that irritate the palate.
How to reduce sharpness
- Soak sliced onions in cold water for 10 minutes
- Use sweeter onion varieties
- Pair with acidic ingredients
Conclusion
Sharpness fades naturally with proper preparation.