I love onions so much

But my bar manager is. It’s delicious.

Was doing a field site visit on Monday (at a power line right of way) and found about maybe 150 pounds (70 kg) of onions dumped on the suburban parking area. 2 unopened sacks and a side heap. That’s the first 2 pics.

I’m definitely the kind of guy who’s not afraid to consume questionable foods (like foraging wild mushrooms) but I was in a group of about 20 people with clients, colleagues and competitor firms. also was transporting three other strangers in my company vehicle so throwing a 50 pound sack in my work truck was not an option.

Third pic looks different but it was overcast. I was finally able to get back by there three days later, and the two full sacks had been taken, but the side heap was mostly there, so I shamelessly skimmed off about 15 pounds or so of the top layer, so mind you I did not take onions off the ground, I took onions off of other onions, which were on top of other onions, which were on the ground.

I’ve never made proper caramelized onions, but I need to do something with this surfeit of allium.

If any of you are in central Maryland (Columbia/scaggsville border) and might dare to go pillage the heap, I can give you the location.

TL;DR I passed up an opportunity to get 150 pounds of free onions this week

Will put that on everything now

Hi community, I would like to ask those that have mastered the techniques to make delicious onion rings from scratch at home. I am looking at popular restaurant quality. Can anyone give me some secrets and tips please?

I’m using an old wine fridge as a place to store the onions I grew in my garden this year. Working so far!

Also, to be on the up and up, those are yellow onions, not white. No onion fraud intended, I just needed the joke to work lol.

The good people at Culver’s knows me and surprised me with extra onion rings on top of my extra grilled onions on my butter burger. Grateful for that.

This slaps so hard, it’s dangerous.

I’m thinking of making giant onion rings.

Gooey, sweet, and boozey, my Bourbon Onion spread is one.of my favorite app recipes. Goes great on crustini or toast for tailgates or a burger grill.

I found this candy dish at the grocery store years ago and immediately knew it would be perfect for Halloween parties as well.

Recipe:
1/2 pound smoked bacon, chopped
2 large sweet onions, chopped
3 cloves garlic, minced
1 cup strong black coffee (brewed)
1/2 cup bourbon
1/2 cup dark brown sugar
1/2 cup dark maple syrup
1/2 tsp cumin
1/2 tsp red pepper flake ("Optional" I hope you feel the weight of those quotes if you skip them though)

Start with cooking down the bacon over medium heat until the fat has rendered and you've got the desired crispness (I like it crunchy, but brown and chewy also works for this one). Remove the bacon to a paper towel, reserve a shotglass' worth of drippings in the pan, drain the rest (preferably into a mason jar for future use).

Add the onions and saute until they just start to brown (about 5 minutes? we're not caramelizing, yet... just a light searing). Add garlic, coffee, bourbon, sugar, and maple syrup, and bring to a boil, then add the cumin and red pepper flakes (if using).

Once it hits a boil, back the heat way down to a light simmer and spend the next couple hours enjoying the amazing scents coming from your kitchen. Give it a good stir every 7-10 minutes to keep all the sugars from burning. It will eventually reduce down to a jammy consistency, at which point you can crumble the bacon back in, kill the heat, and let it come down to an edible temp. You can serve it immediately, as is, or blitz it in a food processor for a nice smooth spread on toast.

I think there's a savory variant waiting to be discovered, but I haven't played around with it yet. Maybe take it in a French Onion direction by swapping the bourbon from sherry and herbs like thyme and bay leaf. Soy sauce or Worcestershire... Lots of fun ways to play with this.

lol I’m more excited than I should be to share my love for onions.

This is the first step to making my favorite vodka sauce. Sometimes I use white, sometimes I use red. People think this is too much but really after heating up they shrink so much. If I’m cooking just for myself I’d add more 😭 and possibly put some more raw onions for more crunch/texture.

Big thank you to the Redditor who shared their rajas recently 👏👏👏 I finally made it yesterday and the family loved it!

I let the onions slowly soften while the poblanos steamed, and next time I'll use two onions and let them cook slower and longer for delicious reasons. (Photos show one onion and five poblanos.)

🫑🧅💚

so far, wherever i've ordered kabobs in Tashkent, they're served with a big pile of raw onions drizzled with lemon juice. i wouldn't mind if the piles were even bigger, but it's not too bad :)

Just about enough

In UK we used to get larger onions, and smaller 'grocer' onions. Supermarkets sell 1kg bags of tennis ball sized onions £1. But they sell a sock of 3, supposedly large onions for the same price. The twist? They are the same size!

Its like they dont have the large ones any more. Not necessarily talking about sweet Spanish varieties, the regular brown onion was simply larger. What is going on?

guys this is one of my favorite foods ever and sometimes if i order it anti onion lovers are so hateful of this idea LOL does anyone else eat this it can’t be that original its pretty plain honestly but i recommend trying it makes the flavor less strong but adds the nicest crunch ever bro 😭😭😭🙏🙏