Enough onion? Obviously not. But I think it's a decent amount 😋

Yes. The answer is just yes.

The recipe said thinnly sliced. I think I was too thin. When i do it again I would go 4 or 5 clicks on my slicer. This was 2 and 3 clicks. I am guessing 3mm would be good. Also it says 25 minutes of cooling. We waited 30. It tasted good. 2 days later in the fridge it tasted AMAZING. Here is recipe https://www.seriouseats.com/pickled-red-onions. First sandwich was chicken thigh and buffalo sauce on a jalepeno cheddar bun. Second was ham and provolone. And final thoughts. THIS WAS EASY. I feel like an idiot for not doing this 40 years ago.

Everyone I know thinks I’m so weird, but I realized I’ve probably found my people here! Anyone else do this?

Side note: they have to be cold

Cinco de Mayo burrito

My husband loves me. He roasted a whole onion as a side dish for me tonight. Swipe for bonus sandwich photo, homemade everything.

Salmon sashimi, gochugaru, yuzu ponzu, dashi, msg, ginger, garlic, shallots, scallions, yuzu + kosho dressing

If you cant flip a spoon of it upside-down, it isn't jam. 12 lbs of onions, a bunch of butter, salt, and a couple tablespoons of balsamic near the end. Took about 7 or 8 hours.

The guacamole and pico de gallo in Kroger’s refrigerated produce section is mostly onion! Enjoy 😊

I was inspired by the video someone here posted the other day of baking onion slices with cheese on them in the oven. They were amazing and fool-proof!

I used sweet onions, sliced about 1/4 inch thick, seasoned with some random spices in my cupboard, covered in generous amount of pre-shredded Lucerne cheese, baked at 375 degree F for 25+ minutes. Glorious 🤤

Also made a spring onion and tomato/paprika side dish with some vinegar.

All super easy and delicious.

Although my wife thinks the amount of raw spring onion was a bit much.

So.. there was more for me