Soak Them in Ice Water The abrasive quality in onions comes from the sulfur compounds, which are neutralized when onions are heated. But water can have a similar effect as it dissipates many of the compounds, and thus reduces their pungency.
The salt softens the onion's fibrous texture and mellows the sharpness of their flavor. There are other ways to tame raw onion, of course. You could soak slices in lemon juice for 20 minutes, which lends a slightly pickled flavor, as in this Tomato and Herb Salad with Sumac.
If your sauce is tasting to oniony I would suggest cooking the onions down a bit more next time before you add the rest of the ingredients, sweat them until they are nice and translucent, don't rush. For this batch, cook the sauce for another 3 hours at a fast simmer. You'll need to add water once or twice.
Soak onions in cold water before cooking. Minimum 15 minutes. It's an attempt to reduce the intensity of the smell. Squeeze a lime or lemon or a splash of vinegar to the onion. The acidity help neutralise and balance out the pungency. Cook it longer. It'll break down the sulphur responsible for the smell.
Eat fresh products like apples, spinach, or mint. If you've had a meal rich in garlic, consider having an apple for dessert or chewing on fresh mint leaves. A study indicates that the chemical composition of apples, lettuce, or fresh or cooked mint helps neutralize breath odor after eating onions.
Rinse your mouth with lemon water two to three times a day. A tablespoon of lemon juice in a cup of water can help neutralize onion breath. The citric acid in the lemon contains antibacterial properties that can kill bacteria that cause bad breath.
Your body will digest the water-soluble substances present in garlic extract within around 24 hours, but diallyl disulphide and other fat-soluble substances in garlic take longer to absorb.
1️⃣ Lemon Power: 🍋 Squeeze some lemon juice on your hands and rub them together. The acidity of the lemon will help neutralize the onion odor. Rinse with water and voilà!
Sprinkle fresh coffee grounds or baking soda loosely in a large, shallow container in the bottom of the refrigerator and freezer. Place a cotton swab soaked with vanilla inside the refrigerator and freezer. Close door for 24 hours.
Take your sliced up onions and pop them into a chilly bath for a few minutes. As they sit in there, the icy water helps mellow out that raw onion flavor we all know lingers on our breath - making it way more palatable.
You can make onion jam, pickle them, caramelize them. You can also soak them in water for half an hour then drain them, this will mellow them out and you can put them in salads. Keep in mind that cooking them will mellow their flavor quite a bit and you can add brown sugar to make them a little sweeter.
Add some potato. It should offset some off the onion a long with some warm spices like curry and ginger. Serving with yogurt finishing with cream can help also.
Adding a bit of sugar or agave nectar may cut the oniony taste as a last ditch effort. Furthermore, if you don't like the oniony flavour that onions do tend to impart on dishes, try caramelizing onions instead of a quick saute or slow sweat.
Vinegar is the ultimate odor neutralizer.
Try putting a bowl of it out next to the stove to put the kibosh on those strong onion odors. (It's like a game of rock paper scissors: vinegar trumps onion every time.)
Onions don't do well with chilled temperature and humidity — and they start to convert the starch into sugar. They easily absorb moisture. If temperatures or humidity are too high, they can start to sprout or rot.
Since baking soda has alkaline properties, it's best at killing acidic odors, but the powder can eliminate many other types of odor as well. In fact, there are few odors baking soda can't combat. "Baking soda also absorbs oils and a lot of grease, thus killing their odors," says Cohoon.
The simmering vinegar will release its odor-fighting power into the air, and if you let it go for a while, it will deodorize your whole house. Of course, if you want, you can take your steaming pot of vinegar and move it from room to room as well.
Mix dish soap, bar soap, or liquid hand soap with table salt and baking soda to create an odor-removing salt soap scrub. Coat both sides of your hands in the solution and rub them together for twenty seconds. Rinse your hands under cold water until they are clean.
The "10-minute garlic rule" means you should chop, crush, or mince garlic and let it sit for about 10 minutes before cooking to maximize its health benefits and flavor, allowing the beneficial compound allicin to fully form from its precursors (alliin and alliinase) before heat deactivates the enzyme. This resting time creates more allicin, enhancing garlic's potential anti-inflammatory and antimicrobial properties, even if cooked later.
Eat Parsley
Parsley's fresh scent can help mask the unpleasant garlic odor. If you don't like parsley, crunchy vegetables like celery, broccoli and mint leaves also work in a pinch.
Stress and anxiety can trigger the body's fight-or-flight response, leading to the release of stress hormones that increase sweat production. When stress sweat mixes with bacteria on the skin, it can produce a sharp, pungent odor like garlic.