Topic: Onions for the base.

[StoneCut]

Just a hint regarding chopping onions: For my first base I chopped them really finely and it was a major pain for me (my wife usually does the cooking). For my next base I just divided them into quarters instead. Much less cutting/hassle and they still cooked through. Took maybe 15 minutes longer.

So - don't worry about chopping them too finely, IMHO.

[Salvador Dhali]

Just a hint regarding chopping onions: For my first base I chopped them really finely and it was a major pain for me (my wife usually does the cooking). For my next base I just divided them into quarters instead. Much less cutting/hassle and they still cooked through. Took maybe 15 minutes longer.

So - don't worry about chopping them too finely, IMHO.

I tend to quarter my onions too, as do most of the BIR chefs I've watched. But halved is fine, and I know of some who cook them whole (indeed, they insist you get a much sweeter base as a result). I've tried all ways, and find that as long as they're cooked for long enough it doesn't really make any difference.

[Secret Santa]

Every BIR base I've seen just dumps the onions in whole (as do I because it gives sweetness) - no cutting involved in any way.

And butter ghee smells sweet. If it smells rancid, it is rancid.