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?