Question on a Chicken Cacciotore recipe?

The recipe says that I should chop up an onion and place it in cold water for at least 30 minutes. What's the purpose of doing that?Question on a Chicken Cacciotore recipe?
It gets rid of the harshness of the onions and gives them a softer flavorQuestion on a Chicken Cacciotore recipe?
maybe to let some of the acidity of it out.........
remove the flavor
The reason for this is to reduce the pungency, sharpness and aftertaste of the onion. If you cant do it for 1/2 hour then just placed the diced onions in a strainer and run cold water over them for at least 1 minute.
I have never heard of such a thing. When I make mine I just slice the onion. When cooking the onion, garlic and pepper I break the onion into rings. The cacciotore never has an onion flavor.
Honestly you don't need to soak your onions.I worked at a Famous Italian Restaurant in Occidental, Ca thats still open after 150 years of operation called the Union Hotel. We cooked 150 pounds of chicken cacciotore a night. Just separate the layers before placing on the chicken.