SC - Mincing onions

[Mark Harris]

Gunthar said:

>Parboiling would leech out much of the acids of the onion but still retain
some of the 
>"crunch" as well as some of the acids from the center.

Do you mean that if I parboil my onions first I can eliminate the fumes which
make
my eyes water?

Stefan li Rous asks hopefully.

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