Unlike garlic, changing the intensity of onion is less a matter of how much you use or how you cut it and more a matter of how you cook it. If you’ve always thought that onions taste too sharp and astringent, we urge you to give them another chance!
Unlike garlic, changing the intensity of onion is less a matter of how much you use or how you cut it and more a matter of how you cook it. If you’ve always thought that onions taste too sharp and astringent, we urge you to give them another chance!