Originally Posted by RPCookin
But sautéing turns any sharpness to sweet anyway, so blanching still wouldn't seem to make a lot of sense unless it was simply to precook them so that sautéing them for smaller portions wouldn't take as long?
Maybe it doesn't make sense to someone who one who knows everything, but I'm only saying that it is one of several methods purported to reduce the bite of onions. Another way (supposedly) is to soak in either ice water or an acid like vinegar or lemon juice.
But since I don't know everything, I could be very wrong. All three methods make some sense to me, but admittedly I've never tried any of them. But then, I don't know everything about everything, or maybe anything about anything.