this post was submitted on 14 May 2026
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General Memes & Private Chuckle
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Fantastic, thank you!
And definitely it's a whole other game if you use less or more onions, the pan is important too IMO. After experimenting a little, I use a fat bottom steel sauce pan, with olive oil because butter doesn't handle high temp and that's how I do it. I have tried putting a lid on it, but that didn't work out for me, it just cooked everything I feel.
Will try to slow-cook it next time.
Cheers onion fans!