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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)