

I just don’t like big pieces of mostly raw onion. If it’s in a dish it’s great, but if you put a slab of raw onion on my burger I still will remove it. Minced onion is fine, but a lot of places put way too much on, so I have to scrape a bit off first…
I get some pretty great results by having a pan in the oven preheated to 450F° and then pour boiling water in it when you put them in and close the door and then 26 minutes later you turn off the oven and just leave it open to cool Absolutely terrifying, but oh my god the crusts are shatteringly crispy when they come out…