I don't think I've been a member long enough to remember it. But I would certainly like to hear more about this one!
A brown onion paste?? Some have said that the missing '5%' is a savoury flavour, that others here have likened to French Onion Soup. The preparation of Onion soup involves frying and caramlization, techniques that DO produce a savoury taste. A paste that is brown and contains onion is likely to have been fried! Interesting! The counter point of view to this I supppose is that a paste is simply a thick 'bas sauce', that we all produce already, so perhaps those flavours should already be present in some base recipies?