You can keep heating them slowly and caramelizing them until they turn in a jam … that’s how good onions are.
Or you could dehydrate them and use the crusty bits like bacon bits on all sorts of food.
I always find it strange to hear people say they don’t like onions … I keep a large stock of onions in my kitchen all the time because they go into just about every recipe and you can cook, fry, bake or use them raw in all sorts of things.
I don’t mind the flavor but I hate that I’m an onion/garlic sweater. For days after eating garlic or most onions, I stink so badly no perfume or deodorant or antiperspirant can control it. As a girl growing up, it was a real problem, and once I was old enough to do my own cooking I started leaving them out, or using sweet onions when they were too important to exclude.
I’m also capsaicin-sensitive, like major ass-bleeding bad, so I minimize spicy peppers and use bell peppers plus black pepper/wasabi/horseradish/ginger for spice. If it’s not my cooking I get “Mild” and do the best I can with it.
You can keep heating them slowly and caramelizing them until they turn in a jam … that’s how good onions are.
Or you could dehydrate them and use the crusty bits like bacon bits on all sorts of food.
I always find it strange to hear people say they don’t like onions … I keep a large stock of onions in my kitchen all the time because they go into just about every recipe and you can cook, fry, bake or use them raw in all sorts of things.
I don’t mind the flavor but I hate that I’m an onion/garlic sweater. For days after eating garlic or most onions, I stink so badly no perfume or deodorant or antiperspirant can control it. As a girl growing up, it was a real problem, and once I was old enough to do my own cooking I started leaving them out, or using sweet onions when they were too important to exclude.
I’m also capsaicin-sensitive, like major ass-bleeding bad, so I minimize spicy peppers and use bell peppers plus black pepper/wasabi/horseradish/ginger for spice. If it’s not my cooking I get “Mild” and do the best I can with it.
Interesting then that wasabi or horseradish doesn’t affect you in similar ways.
Yes, different chemicals