Noticing a bucket of chopped onions in water in a local Bir a few weeks ago I had to ask why assuming it was to stop the fumes irritating eyes etc

To my surprise the chef said it takes the bitterness out of the onions
At home the experiments began 1st was a bitter onion chopped then put in very cold water for 20 mins
drained then I made some dips red onion and WOW no bitter tastes
Onion bargee was next WOW again
A base was next 4kgs in water 25mins drained JBs base it was which I like WOW again
After a search on google its quite common in Spain and Mexico to tame the raw onions
So have we all missed this so obvious technique
For me this is a revolution ;D