I would leave them out or try fresh chives. To me shallots are just an expensive onion.

I don’t like onion breath so do not put it in my salads. I use fresh or pickled ginger instead.

I have read that onion and mushrooms offer some health benefits.

But skip the onion if it’s annoying and distracting. Since you are not in a cult, you’re free to do what you want.

You could try the aforementioned pickled ginger, artichoke hearts, marinated babycorn.

I think snipped fresh chives are the mildest option

I use the snipped tops of green onions instead of chunks of raw onion - they're generally milder.

And FWIW, when I used to make cheddar and onion sandwiches, I'd put the sliced onion in a colander or sieve and run hot water over it, then pat dry - works better than cold water to reduce the 'bite', and BTW, red onion tends to be stronger than white onions, IMPE.

Make sure the chives are not garlic chives. I made that mistake once when buying plants at the nursery.

Agree with the strength of red onion. My business used to make popular potato salad with lemon dill dressing and red onion. If I was doing an office lunch drop off I was always amazed and embarrassed at how strongly I could smell the onion.

We reduced the quantity but the odor was still there. The diners did not mention it.

If you like them cooked but not raw, cook them first. Sauté them to your preferred degree of doneness in advance and allow time to cool before adding them to salad. Sautéed onions are delicious.

I didn’t read all the responses, so this may have been suggested, but I have some favorite salad recipes that suggest soaking red onion in vinegar or the vinegar based dressing before use.. it works!

I’d try the shallots or chives suggestions in small quantities. Or, try what Elmer suggested.

I’ve found the ice water soak does make a difference by helping to leach out the sulphur.

Chives would seem to be the best option...or the pickled onions.

I appreciate all the input!

@Annie Deighnaugh, have you tried refrigerating the onion over night in a plastic bag? This works for all onions we’ve tried.

FWIW, garlic chives (on the left) are flat, while regular chives(on the right) are round - easy to tell the difference, once you know.

The fridge does help, but an extended ice water soak in the fridge for the slices/pieces will be even milder (leaching out sulphur into water) and crispier.

Tell me about Garlic Chives! I think I need them.

Where do I get the plant or seeds? Do they taste garlicky?

jrb, not specifically, but we often have a cut sweet onion in the fridge as we rarely use it all in one shot...they do seem to be milder after....maybe I'll try that with the red onion. Part of the thing is the red onion looks so pretty in the salad.

I make a salad for lunch every day sans onion and it's fine. But I'd like to try other salads some time too.

That does look so pretty and really good, Annie. If it would appeal, homemade ciabatta croutons would make it a tasty panzanella.

@Annie Deighnaugh, years ago we used to frequent a fish house that offered small wedges of raw onion with their fried fish. They were much milder and without the nasal clearing, horseradish type, burn we'd expected. We asked what their secret was.

They store all their onions in the refrigerator. We've been doing that ever since for any onion we eat raw - salads, lox & bagels, etc.

Yes, I always store onions in the refrigerator and they are very mild.

Sweet onion varieties are mild and not pungent at all.

DH has FODMAP issues and onions (cooked and raw) are a no no for him. I substitute the green parts of spring onions and we get the flavour without the issues.

How about sprinkling in some of those French's fried onions like they use in green bean cassaroles? That would add a bit of crunch like a faux crouton. I know they're junk food, but you don't have to use a lot.

I love raw onions, but more white onions (not the sweet ones) than others. I just don't get putting them in if you don't like them. For pretty and pungent, how do you feel about colorful radishes or purple daikon? Or a bit of radicchio or red cabbage?

Or maybe beets? I love them pickled.

It's already been mentioned more than once but I would use "salad onions" or scallions. We find they don't over whelm like many onions can.

I generally don’t care for raw onions either, Annie. I don’t mind a few red onions chopped in a broccoli salad, but in that case I think the broccoli and sometimes the dressing over-ride the onion. I leave raw ones out of everything else, or I do as Elmer suggested for a burger and grill or saute them.

@ petalique - garlic chives have a rather tangy cabbage-y flavor when raw, IMO, so they're best in cooked things, if that's not a taste that appeals to you. They're easy to grow from the roots or the seeds, and have pretty white flowers that attract pollinators. They're really hard to kill too - absolutely thrive here in W Central FL despite neglect.

I like to add them to stir fries and rice dishes, and I understand they're served as a vegetable in Korea.

Thanks, carolb. Maybe I will look for some.

Oh, yes, as Jupidupi mentioned. Crispy fried shallots are delicious as a garnish. You can buy them fried.

“Part of the thing is the red onion looks so pretty in the salad.”

I agree and looking at the picture before reading your comment I thought what a shame to leave it out.

I’ve gotta say, as I’ve been thinking about it, with the exception of soaking and chilling the onions to make them milder, none of the options presented here sound particularly satisfying to me. I’d probably make the salad as directed, maybe with a bit less of the onion, and then simply not eat the onion. Or eat little of it. Just a bit of the onion flavor will permeate the rest of the salad, the salad will still look pretty, you don’t get overwhelmed.

And another: Mediterranean Bulgur Salad with Chick Peas, and of course it has chopped red onion...

https://www.facebook.com/nilorecipes

Here the presentation matters far less. Maybe just add a few drops of onion juice at a time until you get the level of onion you like.

Unless you simply don’t like raw onion taste at any level. In that case I’d simply eliminate onion from any of these.

Annie, I have to sub garlic powder in recipes for my husband. He does not like fresh or cooked real garlic. Try onion powder and red bell pepper for color. I usually start with 1/8 level teaspoon.

Thank you all for your suggestions! I knew I came to the right place!

Is it just me? I remember years when red onions were not as sharp and strong.

Vidallias, or sweet onions if not grown in Vidalla, GA, are not as strong. Hubby wiil eat the white part of a green onion, but he does not like the leaves???.

Of course, I like all onions and garlic!

eld, I do remember them being milder as well...

The store-in-refrigerator trick is interesting!

You could thinly slice a red onion, then soak in water then in vinegar. Experiment with white, red wine, even balsamic vinegar. Heck, do a test in mirin.

I googled it and it does work.

Texture and flavor: Onions are known for their crisp “crunch,” as well as strong flavor. They will become softer and less pungent in the confines of a fridge.

Hmmm...never tried mirin. Not much into asian foods, so my awareness of such products is really low.

I refrigerate all veg, including roots, because it's too warm here not to. The cold does lessen the fumes, which is better for cutting, but it's not permanent. If you're not in lined to put onions in the fridge, you could just chill the salad. The "softer" is also about cutting, I think. They're still crisp, just have less tension.

“The cold does lessen the fumes, which is better for cutting, but it's not permanent.”

That’s been my experience. If I remember, I’ll park onions in the fridge before slicing. Ice water helps with leaching out fumes once sliced/chopped.

This is from a book I have called ”Onions - A Country Garden Cookbook.” LOL, it mentions swimming goggles. DD gave me the pink onion goggles years ago.

Excellent goggles! Even better page.

Yeah - I always keep potatoes and onions in the fridge here as well, since they sprout in no time when left out in our warm climate - same with fresh garlic.

I'm thinking snipped regular chives can provide a less intense onion flavor, if that's the goal.

Not sure if this has been mentionned but try soaking finely sliced onions in lemon juice. For about an hour. It really trnasforms them.

So much information and so much to try! You guys never disappoint. Thank you!

Speaking of assertive red onions, did any of you catch Lady Gaga on the Grammies?

LOL, plllog, not until this morning online. Good grief, some of the outfits were pretty out there! Nothing to do with onions for this one, but really???😵‍💫

I didn't see that! Looks like something out of a fairy tale.

Photo nme red onion

Soak the red onion slices in cold water for about 20 minutes. Drain, pat dry.