These reddish-skinned onions have a sweeter flavour than brown onions, making them a good choice for eating raw in salads, dressings, salsas and sandwiches. They are also delicious when chargrilled or barbecued. Cutting: There are many suggestions for reducing the effects of onion-chopping. Try one of these steps to overcome the discomfort; soak the onions in water for 30 minutes or chill them before peeling; peel them under an open window or exhaust fan; or breath with your mouth open. Wear sunglasses. Use a very sharp knife as this will give a cleaner cut. To chop an onion, first peel and half it, then place it, flat side down, on a board before slicing and chopping. Do not prepare onions in advance as they quickly oxidise and can taste unpleasant. To Store: Store onions in a dark well-ventilated place such as the pantry, as exposure to light can cause bitterness. Don't store near potatoes.
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