The first and most important step is ventilation. Opening windows and using an exhaust fan during and after cooking helps remove odor particles from the air, as sulfur compounds from onions easily spread throughout the room. Professional chef John Myers emphasizes that ventilation is one of the most effective and simplest methods, especially when combined with limiting the spread of odors to the rest of the apartment. Natural odor absorbers are particularly useful. Ingredients such as baking soda, ground coffee, or activated charcoal work by absorbing unpleasant odors from the air. For example, baking soda can neutralize odors when left in an open container, while coffee, with its intense aroma, "masks" and absorbs the smell of onions. These methods are longer-lasting and especially effective for enclosed spaces like the kitchen or refrigerator. Acidic foods like lemons and vinegar also have a strong effect. Their chemical properties break down sulfur compounds responsible for unpleasant odors. Wiping surfaces with a mixture of water and vinegar or rubbing cutting boards with lemon can significantly reduce the intensity of odors. Additionally, boiling water with lemon peel or cinnamon creates steam that helps neutralize odors in the air. Prompt cleaning and prevention are also important. Onion residues on surfaces and fabrics retain odors, so it is advisable to wash dishes and wipe down work surfaces immediately after cooking. Textiles, such as curtains or cloths, can retain odors for days and should be washed or thoroughly aired out. By combining these natural methods, it is possible to effectively remove even the most persistent smell of fried onions.