Getting rid of raw onion taste without the frying process?
I used to cook in a school kitchen that had a lot of problems so I had to figure out untraditional ways of doing things. About once a week I would chop 4 full size pans worth of onions and bake them on 400. Took quite a long time but you can walk away and check and stir them once an hour after 2 hours. I always mixed in a little oil but I don't know how necessary that was.