I really can’t stand the smell of caramelized onions. Not particularly when I am making them but I really hate the smell after I’m done with them. It lingers in my apartment for days. So on a nice day recently some on the side burner on my grill. After I got the cob webs that were preventing me from lighting the damn thing, I threw three in a pot with butter and a jolt of Worcestershire sauce. The results, I thought could be useful for many reasons, chip dip, in rice and beans, on hamburgers. The problem was that 3 onions yields enough for chip dip. And it gave me hella heartburn.
