However, you can have your onions and eat them too! I’ve got not one, not two but three tricks and I like them all.
Trick One: thinly slice rings or chop your onion early in the day. Put the onion in a small bowl or plastic container, drown it in vinaigrette, cover and let them pickle in the refrigerator until dinnertime. When you are ready to serve, use a slotted spoon to remove the onions from the vinaigrette and toss in your salad. If you like onion-y vinaigrette, you can save the marinade for another day, otherwise, toss it out.
Trick Two: thinly slice rings or chop your onion early in the day. Put the onion in a small bowl or plastic container, cover with cold water and let them sit, covered, in the refrigerator until dinnertime. If you can, change the water once or twice during the day. When you are ready to serve, drain the onions and blot with a clean dish towel or paper towel.
Trick Three: cut the onion in half longitudinally and then into thin wedges. Put the onion into a heavy, ovenproof skillet, drizzle with a little balsamic vinegar and olive oil and season with salt and pepper. Toss to combine. Roast at 375 degrees for about 15 minutes or until the onion is translucent but still has a just a bit of crunch. Cool. I generally use this option when I have other roasted fruits or vegetables in the salad.
More Tips, Tricks & Tools
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