fully mix. That typically creates the strongest immediate sulfur-compound surge. If you plan to cook grated onion, a short rest after grating (just a few minutes) can let those reactions happen before high heat slows them down.
Quick note on quercetin
Quercetin is comparatively stable, and cooking method can matter more than cut: dry-heat methods have been reported to increase measured phenolics/quercetin derivatives, while boiling can reduce what stays in the onion by transferring some into the cooking liquid.
Takeaway
For the strongest “fresh onion” chemistry, go smaller (small
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