Is there a way to counteract onion?
Making Sam Sifton's Turkey Meatloaf. The meatloaf has a tomato sauce that calls for one medium red onion, finely chopped, cooked until translucent. I did this, but now that I've tasted the sauce while it's cooking in the oven, there's this over-powering taste of raw red onion. It still has some time left in the oven, but boy, it is strong! Any way to balance out this taste?
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You could pull out a half cup of the sauce--and add a pinch of baking soda. That will cut down the acid of the tomato too along with the sulfuric acid in the onion..but be careful with it, test it, as it can quickly neutralize all the flavor of the sauce.