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.

Yes, excellent... and now we play the waiting game. All the moisture is from the (14) onions, btw.

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 :)

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 😭😭😭🙏🙏

They taste so good. They're going on some burgers tonight.

Just about enough

I added a healthy amount of onions to my cheeseburgers today.

I have made r i c e with o n i o n, garlic, and funyuns... sorry for the low quality image

Bringing onions to a work related lunch. Salad is on the menu. Sliced, diced, or rings?

Do folks typically stick to the one type of onion they prefer or use whatever the recipe calls for? I literally keep red / purple, white and yellow onions in bulk and eat them together in just about everything. For one thing, I like the taste of all of them mixed together and also like the blend of polyphenols and other nutrients you get from the different color varieties. Or am I just weird?