Originally Posted by KCSharp
I give the bitter strong smelling onions to the produce guy as I think all of us should. Nothing worse than getting ready to prepare a meal, only to discover rotten ingredients. I have found that all varieties of onions can get too strong to tolerate raw, just wondered if anyone new a hint.
I'd be pretty miffed if I saw someone peeling an onion's skin away in the store.
Heat and oxydation can make onions bitter but you can't tell by their smell.
More importantly, what your palate calls "strong" or even "bitter" someone else will call "delicious."
Rotten onions are easy to spot. They are soft. THEY should be given over to the produce employees. By peeling away the skin of the onion you are ruining perfectly good food. Which raises the cost to everyone if
it's thrown away.