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Jamie Oliver has shared one of his best-kept secrets for making home-cooked more delicious - claiming it all boils down to how you prepare your onions.   The celebrity chef revealed his

tricks in an episode of Channel 4’s Jamie Cooks Italy, where he prepared a mouth-watering tune and prawn pasta with a sweet and sour sauce. “Kisses you on the lips with the true flavour of

Sicily," the cook told his followers, before explaining how to elevate any dish with onions. Jamie said he picked one hack up from Italian Nonna Rosanna, who taught how to take away the

bitterness from onions and make them milder. Sharing the method with his 8.3 million Instagram followers, Jamie explained: “I’m using her trick of washing sliced onions to make them milder

and that moisture also helps to add extra sweetness as they cook!” READ MORE: JAMIE OLIVER’S ‘MOST AUTHENTIC’ SPAGHETTI CARBONARA CAN BE MADE IN 15 MINUTES The strong smell and bitter taste

of onions stem from the root vegetables’ sulfuric compounds and thiosulfinates. Their smell only appears when a knife cuts through the onion because this activates a sulfur-based defense

system that stops insects and animals from eating them, according to the New York Times. To mellow out these sulfuric compounds in his prawn linguine dish, the chef completes the following

steps: INGREDIENTS  Two small onions Four large raw shell-on prawns Olive oil One cinnamon stick Two anchovy fillets in oil One good pinch of saffron Four tablespoons white wine vinegar 50

shelled unsalted pistachios Pecorino or Parmesan cheese rind 150 grams of dried linguine 200 grams of yellowfish tuna, from sustainable sources ½ bunch of fresh flat-leaf parsley.