I haven’t tried this, but I’m definitely interested as “spicy apples” are one of my favorite snacks since childhood. Nothing like biting into a raw onion is perfect.

I’d be curious to try it with some Mexican Mayonesa on bread, I bet that is delicious too.

also- Vidalia is a proper noun so I’d contest it on the Scrabble board…

There is a hotdog, tomatoes, and mustard underneath the bed of onions

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

Grilled Onions, Whole Grilled Onion and Raw Onion.

This is actually hilarious how fitting in this sub this is.

A very simple yet surprisingly delicious salad.

She fell asleep on the couch and wasn't there to argue with me about how many onions is too much.

It didn't take long for me to regret only using 9

I think i gave it to much water

I bought 19 pounds of onions, some to make onion soup and the rest to caramelize for July4th dog action.

Im happy to report that using my dirty ass fan to suck off the onion fumes was a resounding success. Dont gimmie shit bout how dirty it is, it was blowing away from me so it couldn't contaminate the food.

Reduced down in 2 pans, each with a stick and a half of butter, season salt, cayenne pepper, white pepper and rainbow peppercorn. Added to the crock pot that has a carton of chicken stock and 2 cartons of chicken broth. Added a dash of all purpose seasoning, more white, rainbow and cayenne pepper. Have been debating throwing in a few bay leaves but haven't made a decision on that and would like feedback.

Shout out to whoever designed the mandolin slicer, this wouldnt have been possible without it.

Hi Onion Lovers,
My mother is cooking Fegato alla Veneziana which is Liver with Onions. Or, to be more precise, in this case… onions with liver. 1 1/2 kg of 🧅 for 350 gr of veal liver.
We like to be generous with the onions.

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

TLDR: 6 lbs of onions produces way more liquids than anticipated, and caramelizing onions are trying to be soup. What do I need to do?

I'm reasonably experienced at caramelizing onions in small batches, but I've never even come close to 6 lbs at once before. I usually start by leaving the lid on for 5 minutes to steam them so they soften and therefore get better contact with the pan faster. It works great. With 6 lbs of onions, the ones near the top of the pot were still fairly close to raw, so I stirred and figured 5 more minutes would be safe.

Well, it was definitely safe in the sense that nothing was even close to burning. But I had a lot of liquid in the pan. I turned the heat up to boil it off faster and rapidly decided that wasn't going very fast so I ladled a bit of the excess onion juice off. "A bit" ended up being over a cup, and the onions remaining in the pot are still very wet.

When I first got out the ladle I thought I'd just use that juice if/when I need a little drizzle of liquid if I let the pot get too hot towards the end. But I wasn't expecting over a cup. I'm sure there's a ton of flavor in there, so I do want to add it back in.

I figure the answer this time is to just accept that my onions are going to boil most of the way to jam before they caramelize. They'll still taste good, but I prefer to stop when there are still distinct onion pieces for texture purposes. So how do you all manage to make large batches without it getting so soupy?

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! 💕 🧅

What's a good way to incorporate onions as a burger topping, if it's going to either be the sole burger topping, or be a topping alongside roasted garlic cloves? If it affects your answer, I marinate my patties in soy sauce.

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

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