Caramelized Onions -ain't nobody got time for that

I've started to caramelize big batches of onions every couple of months where I then freeze the surplus in ice cube trays to have handy. Today I decided to try to speed up the process by throwing in some baking soda (as seen on the internet). I really should've measured it. MUSH. We now have added some whiskey to the mush in hopes of salvaging it by turning it into a weird onion whiskey mush buttery thing.

Maybe I should've tried to use a pressure cooker, but I never can get the timing right on those.

I thought this would be about how caramelized onions are only good for soup and people who try to put them all over everything are dumb and terrible

seared fresh onions that are still mostly crisp are OK

Ha, I think it's because I was well into my 30s before I used onions at all. I kind of like to just eat them or to add to pasta or on top of veg burgers. I wish I had the patience to make french onion soup.

I can barely abide soft onions outside of soup or stew. It’s right up there with chewy pickles or limp kimchi or mushy carrots etc WHY DID YOU TAKE THE CRUNCH OUT

I hate mushy vegetables in general, but caramelized onions have to go way past the point of just getting mushy. It seriously took me over an hour one day to get a batch fully caramelized. My brown earwax mush that I made today is actually tasty. The baking soda did things that I never expected it to do but it turned out ok.

My brown earwax mush that I made today is actually tasty.

does not compute

make it into a sausage

if you caramelise the onions with a spiced jackfruit and bean mix and then add later a lime-pickled red onion garnish you get the most amazing vegan taco filling fyi

xpost The addition of too much baking soda completely decimated the 8 onions into a 1 cup of mush that looks like earwax. But with the addition of butter and whiskey it makes a flavorful spread now.