On 2015-10-16 17:05:13 +0000, gtr said:

> I picked up a bag of [pearl onions] 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.

Update:

Okay the pearl onions, blanched enough to peel, about 8 in a pint.
Gave them 72 hours. It sucks. They have that slightly nasty
oxidized/BO smell, and a mild but somewhat unpleasant taste. Normally
I would chill it to see how it works--it's always different when froze
up, but in this case I don't care. Down the drain.

The sweet onion worked better. In fact I think it does make a fairly
good infusion. The problem is that it tastes like an onion, and an
onion flavor alone is kind of useless; it's just columns in front of no
building. I'm straining it and holding on to it today.

People who are bloody Mary fans (I am not), apparently use this in a
larger concoction, and might consider this a glowing success.

I might try to infuse it with tomato for two reasons: 1) It might be
drinkable, chilled, as is. 2) I'd like to see if another flavor can
leverage the onions in a good way since as a solo act it simply doesn't
work.

Failing all this, I may well try to slice and slightly carmelize an
onion, perhaps a sweet onion, perhaps not, and start anew. At this
point I'm fairly secure than a predominant onion taste (even if padded
with caraway seeds, dill seeds, etc.), is pretty much useless.

I have 3 more 1.7 liter bottles of Luksusowa, and without some zazz
don't really care for vodka, so I have plenty more running room.