Originally Posted by
LapLap
I tame the onion now using a technique I picked up from Japanese recipes - I sprinkle the onion with some salt and let it leach for a few minutes whilst I cut up the other ingredients. I then rinse and squeeze the onion before adding it to everything else.
My Turkish friend taught me the same thing. Apparently most Middle Eastern cuisines do it. It works really well, because I used to get bloated and gassy from raw onion, which as much as I liked them had made me start avoiding them. But no more!