The best onion texture is when they're baked on a pizza or on the top level of a casserole, i love the mouthfeel when the cell walls have been scorched to the point where it looks like the onion equivalent of a flattened Bernie :flattened-bernie:
pizza is the worst one because places will put it under the cheese and then you take a bite of decent looking pizza and it might as well be full of hair.
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no i mean the texture is deeply unpleasant.
:why-post-this:
Because it's objectively correct?
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The best onion texture is when they're baked on a pizza or on the top level of a casserole, i love the mouthfeel when the cell walls have been scorched to the point where it looks like the onion equivalent of a flattened Bernie :flattened-bernie:
:yes-hahaha-yes-l:
pizza is the worst one because places will put it under the cheese and then you take a bite of decent looking pizza and it might as well be full of hair.
more reasons why "topping above the cheese" is the way to go (i'm also assuming the cheese is vegan, anything else is counterrevolutionary).
and it's all bad! everything from raw to caramelized, whether it's disrupting the texture of a meatloaf or being crunchy in my soup.
a little green onion on rice is ok but the standard culinary onion has never been a good time.
I'm with ya, the crunch of a partially cooked onion is yucky