On 2015-10-15 21:43:06 +0000, Jeßus said:

> On Thu, 15 Oct 2015 13:01:24 -0700 (PDT), ImStillMags
> > wrote:
>
>>> Any brainstorming appreciated.
>>
>> Have you googled it.

Yes, quite a bit.

>> I did and found this in under a minute.
>> http://www.thekitchn.com/cocktail-in...ow-to-in-52064

I didn't see that, but I'm not surprised since there is no mention of
onions in it, just generic information about what an infusion is. I
already know since I've made many of them over the years. Dealing with
berries, ginger or lemon isn't quite as easy as onions. Additionally,
there are many kinds of onions.

> You just 3.5 hours earlier:
> "not everyone has the experience or the years of cooking that most do
> here. cut people some slack, they are asking questions and learning"
>
> Sorry, but I couldn't help but notice that.

I missed seeing the "helpful" google advice above, but had already
reviewed 8 or 10 of them specifically with onion; many of them
contradictory and some seem to have been put together without any real
experience of actually doing it. And a number of them are all about
prepping the vodka for a bloody mary, in which I have no interest.

I picked up a bag of cippolini onions and a Peruvian sweet onion and
will put them each in a pint of vodka later today. I'm going to peel
and slice the cippolini's in half, maybe quarters. The sweet onion I'm
going to just cut a few slices of. We'll see. I can't imagine it will
taste good as is, but the idea of carmelizing them is a little
difficult to imagine too. If these fail with no particularly
educational take-away, it will the sauté pan for the next guess.