dice, mince, grate), especially for raw uses or brief cooking. For a gentler onion that still delivers antioxidants, go bigger (wedges, pole-to-pole slices) and favor sautéing/roasting over boiling.
How to apply it (without overthinking it)
If you’re using onion raw, your cut is your “dose control”: rings and thick slices give crunch and a moderate punch; mince or grated onion gives maximum intensity and spreads quickly through the whole food. If you’re cooking and you care about the enzyme-made sulfur compounds, cut first and let the onion sit briefly
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