I have been making a pretty standard Mediterranean-style potato salad but replacing the standard vinegar with lemon juice, which I like better. However, I noticed that, when used, red wine vinegar does more to soften the uncooked union and seems to release the pungent juices from it so they spread to other ingredients. Lemon juice tastes better but I don't think it treats the onion as well.
Because I would rather not mix vinegar and lemon juice, I was wondering if there are any way other than using vinegar to treat raw onion so that it releases more juice and also make the onion more palatable?
Best Answer
Marinate the onions in acid for a longer time.
I have a recipe that mixes thinly-sliced red onions with lemon juice and feta cheese, and the mixture sits on the counter for 4 or more hours, until the onions are very soft and translucent, are much less pungent, and they have expressed a lot of liquid.