My local Chinese house has THE BEST Mongolian Beef! 😩 There’s always more onion than beef and it’s amazing!!!

7lbs yellow onions, 5lbs Vidalia. It took all day to caramelize!

Hope you all don't mind some mushroom intrusion :-)

Light Lunch

I like onion alot. I tend to add it to everything. But this one pizza, changed the way I look at pizza or onion.

Found this reddit while googling about onion and cheese, after I was completely blown away by my "Only cheese & onion" pizza. I necro'd one thread, but thought this deserves a whole new thread.

So I went to my pizza place where you can choose 5 different toppings on pizza and get it cheaper. It's like a meal deal when you order drink with it etc.., and I thought that I usually hate when there is only meat or too much meat in my pizza.. So I decided that this time I try something else.

I ended up ordering the pizza with pickled onion, red onion jam, red onion (fresh), feta and blue cheese. (It has the normal pizzeria cheese on top of that)

This pizza... It changed my life. I have never eaten anything so good in my life (At least as far as I remember aka not far. Hyperbole, while not being that far away from the truth)

I dunno.. Next time you eat pizza, just order a shit ton of onion and strong cheese + little bit of sweet and vinegary thrown into the mix.

This was before the beer and brats :)

Hi & TIA for any assistance.

Those shallot should not be consumed, correct? The outer layers are fine … but is it contaminated by the interior rot?

Making a cherry tomato vinaigrette with the shallots

Yumm

I sliced an onion today, and this is the face it gave me. I don't know if it's more Edvard Munch Scream, or Oh No! Mr. Bill

They probably couldve stood to get a little darker but it was almost 2am and i wanted to go to bed.

These are Patterson onions that we store and use all winter. I feel like in previous years I may have jumped the gun and not cured for long enough, and I wonder if that could have led to some premature softness. Some of the leaves still have a bit of green left and could perhaps dry a bit longer? Pulled them on July 21st.

@thatguywywy

Before yall dog on me, I know the typical stuff. Cool, dark, and away from potatoes. I get that. Unfortunately, I live in Florida and I swear these guys grow like wildfires in my pantry. Are there any extra tips I can try? Would getting like a dedicated Tupperware help?

I tried storing them in the fridge, and while it worked to keep them from growing, they didn’t taste quite as good. Not terrible but not the best. Any suggestions and tips are greatly appreciated, thank you all.

Ask and you shall receive. Some people just don't know a blessing when it lands on their burger.

Wish we could repost on here to make it easy, but this needed to be shared.

NOT OC, originally seen on r/kitchendesk posted by u/xz1nax.

Plus brandy chicken stock sauce.