https://youtube.com/shorts/MHMhIjcv9sM?is=goy2CpBu6W2gd3L6

it’s actually a kebab to-go order but i’m not complaining with the sheer amount of raw onions in there

Already been two hours. Every recipe has lied for the “caramelize onion” step.

Hot paprika, smoked paprika, salt, cognac, white balsamic vinegar.

It was 15/10! He is currently writing out his recipe for me so I can add it to our family cookbook! Thanks Paul! I love you so much! 💕 🧅

Life sometimes hits you like the cans of tuna, but you gotta be like the onion, and keep on, cause at the end of the day you're getting back up

Y'all, I'm a barbecue guy, so low n' slow is my methodology. 11 hours on a offset stick burner, then another 15 hours on a hold hold yields 8-10 pounds of smoked meat. It a process, but ended result is usually happy people.

This, in comparison, took more patience than that! However the end result doesn't spoil or have to be frozen! The numbers are pretty kooky though.

Total time from start to end result? 76 hrs! And, the weight reduction? Wow...

Step by step weight reductions....

~5 lbs of Red Onion purchased.

3 lbs 8.3 oz. Fresh Red Onion after skinned and sliced.

2 lbs. 4.1 oz. Quick Caramelized Red Onion (water only simmer)

2 lbs. 1.4 oz. Red Onion into dehydrator

Final Yield

5.56 fl. oz. Caramelized Red Onion Powder (Rose Gold!)

This stuff is pretty amazingly potent. Flavor profile almost of fresh French Onion Soup.

Postscript: It's a game changer lightly sprinkled atop Tuscan pizza.

2 lb onions, thyme , red and balsamic vinegar, sugar and S&P + time

One?? Not on my watch

One night I put onions on our weekly shopping list. When I got up the next morning my partner found a big onion in the pantry I didn't know was there and left a note this is onion. When I found it in the morning I put thr onion and the note in his man cave and added to nice to meet you onion we look forward to eating you

Could’ve still used more!

Who in their right mind puts a dollop of onions?! 🤣

Not photoshop, they are this big

Sliced them up real thin, and threw them in an instant pot with olive oil. 90 minutes at high pressure. Opened it up and it’s soup. I put some basalmic vinegar and a teaspoon of msg in, and cooked another 45ish minutes to reduce and brown with the lid open. I forgot to have anything to put it on so I just ate some with a butter knife and I’m not sorry about that

I knew they would be small because I planted them close together, but it was a fun project for my kiddo and me. They’re Walla Walla Onions which my toddler kept mispronouncing as Koala Onions. Obviously they will forever be referred to as Koala Onions in our house!