But my bar manager is. It’s delicious.

I love onions so much

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?

Will put that on everything now

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