Abnormal Onion Flavor

Dull knife, or possibly serrated -- which is nearly the same thing.  You're crushing or ripping the onion instead of cutting it, and promoting a lot of sulfur.  

Sulfur.  Yum.

BDL   

 

Are you sure it's the onion? All the recipes you listed contain multiple ingredients. You may also have multiple different problems. For example, the place for slaw is the refrigerator, not the stovetop.

What are you using for pots and pans? Tinned copper was popular for a while (still?), but when the tin wears off, the copper is exposed and can be easily dissolved and/or corroded.

What temperature is your refrigerator? Don't guess - put a thermometer in a glass of water in it and check it the next morning.

I'm guessing spoilage or contamination, and not anything exotic with the onions.

Terry

 

Hopeful,  You could try blanching the onions very briefly after cutting, say 20-30 seconds then shocking them in an ice bath and draining before using.  It may make a difference maybe not.  Is this happening all year round or is it seasonal? The onions get a stronger flavour at certain times - I know I tear up more in certain seasons with them.

Just a thought.

But yes, make sure the fridge is cold and that you store them in ceramic or plastic containers which are covered, not metallic, either with a lid or tightly sealed with cling film.  They might be absorbing other adours & tastes from other things in your fridge.  Metal containers can do weird things to some foods especially those with acidity.

 

Onions, do and will sour. Its the oil in the onion that causes this. DC Sunshine was correct as far as blanching, but carry it a step further. After onions are diced place in a clean piece of muslin or cheesecloth . Form a tea bag and place under cold running water. Then ring it out. Onions will now stay white and will last in fridge.Store in ss container  or glass.l You will lose a little flavor, but I feel its worth it in some cases' in particular when you must put diced onions out for a smoked salmon display or taco bar. They will retain their eye appeal. As far as red onion , no it will loose its color. In commercial applications, we use large Texas globe onions, about 1/2 lb. each,50 pound bags, peel them, put them in 4 gal. buckets, cover with plastic and store in a real cold frig. We try and use whole bucket within 3 days.. For home peel, just put in plastic bag in fridge.