Have to agree. Should've sauteed that onion disc in a big glob of butter to take some of that onion bite off, bring out its sweetness.
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and when feeding a crowd, chuckeye is awesome...
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Yeah. I usually make Korean bul gogi for house parties. And this stuff will do the trick. It was good enough that I went out and bought a few more steaks that are now vacuum-packed and frozen. Nice to get a few pounds of good steak and not have to pay hundreds of $$$.
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As you can see, I’m definitely a huge fan of onions lol. More the merrier for me, the avocado was only used because the wife didn’t want anymore, so I didn’t want it to go to waste.
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Hey live your life as you see fit :-)
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Try soaking them in ice water while you’re cooking. I’ve heard it works.

I just buy Vidalia onions from the Shriners.
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I only like grilled onions, I simply can't stand raw onion of any kind, its too strong and completely takes over.
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I'm eating raw minced onion on these tacos as we speak, but there is definitely a tipping point where they can drown out any other flavors
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Yah, I used to put a nice mound of raw white onions on a good chili dog or a taco. Still do with the tacos. A lot of raw onions in my pico de gallo as well. Not sure I can put too much onion on a dog or a burger or a taco. Not for my taste anyway.
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I say it's your burger eat how you like it. Not how someone thinks you should like it!
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Onions FTW! Raw, cooked, whatever.

I need to master caramelized onions.

Onion sandwich, onion burger, fried onions, caramelized onions, onion soup, onion dip, onion and onion...
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The key to caramelized onions is low and slow. Takes patience and you need to have a good amount of evoo and butter then salt and pepper. Too much and they get soggy and oily. Too little and they burn.

You also meed a good large onion as they wilt down to a much smaller amount.

Use a small sauce pan and not a frying pan, easier to control.
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Thanks. I've watched many a you tube video. Just not patient enough I guess.
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Here is an easy trick.

Cook them ahead of time and store in fridge. One weekend during the day, just pull out a sauce pan, your onions, your EVOO and butter, your salt and pepper and cook for 30 minutes +/-.

You get them coated, stir once, let them simmer for 5 minutes, stir, let go another 10 stir and check the last 15 minutes and stir about every 7-8 minutes.

Put in plastic tub and leave in fridge.

One pot to wash and stirrer. 30 minutes of your time.

The house smells great too.
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Trying to caramelize onions while you're cooking your meal, never works unless you start 20 minutes early. It's the top reason people rush.
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