3. Refrigerate onions before chopping
Some keep onions in the fridge already, but if you’re someone who keeps them ambient, in a dark cupboard, consider placing one or two that you want to add to a dish that evening, into the fridge a few hours before.
It is said chemical reactions slow down under colder temperatures, so cold onions should release less sulfur when chopped.
If you’re pinched for time, you can freeze the onion for 10-15 minutes instead. When chopping the chilled onions, store them in a bowl of very cold water as you slice, and this too can halt the gas being released into the air.
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