MacKenzie Posted April 9, 2015 Report Share Posted April 9, 2015 I have cook shack and tony to thank for this idea:) Next time I would take even more onion rings out of the onion. 1 Quote Link to comment Share on other sites More sharing options...
bryan Posted April 10, 2015 Report Share Posted April 10, 2015 MacKenzie- Sure looks good. How would it work if you used individual onion layers? Would there be enough onion flavor? (I now have 2 of your recipes in my cookbook in the 10% chapter) OOps just found your last line. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 10, 2015 Report Share Posted April 10, 2015 Seriously, Girl - you need to get into the food photography business! Gorgeous pictures. These are why we refer to it as "food porn!" OK, now to the serious foodie questions. Looks like you separated the halves and put them under the broiler to finish or did you torch it to get that nice brown top crust? Looks like you had 4 layers of onion. I wouldn't go below 3 or there might be structural issues. [underneath the foodie in me, there beats the heart of an engineer!] Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted April 10, 2015 Report Share Posted April 10, 2015 Love it Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 10, 2015 Author Report Share Posted April 10, 2015 tony, I cut the bomb in half, put a thin slice of cheese on top and put it under the broiler to melt the cheese. Yes, I agree you might be pushing your luck to do as thin as 2 layers but I didn't cut the root all the way through hoping it would help to hold the onion together. Glad you like the pixs, I'm not sure which I like better eating or doing the pixs:) Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 10, 2015 Report Share Posted April 10, 2015 Very good idea looks great. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 10, 2015 Report Share Posted April 10, 2015 MacKenzie - what a great looking cook! Beautifully done. Kudos and all kinds of congrats! Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 10, 2015 Report Share Posted April 10, 2015 Really good looking cook. I am going to try this sometime. Pictures are awesome as always. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 10, 2015 Report Share Posted April 10, 2015 You're right, the key trick is to NOT cut off the root end of the bulb, so it holds together better. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 10, 2015 Report Share Posted April 10, 2015 Glad you like the pixs, I'm not sure which I like better eating or doing the pixs:) No contest here, as my waistline will attest! Some of the best advice that I got when I got my KK, was to run right out a buy a bigger belt, because it was a given that you'd gain at least one waist size!! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 11, 2015 Author Report Share Posted April 11, 2015 Leftovers for dinner here tonight- 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 12, 2015 Report Share Posted April 12, 2015 Nothing wrong with leftovers. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 12, 2015 Report Share Posted April 12, 2015 Scrumptious! Absolutely scrumptious money shot. Kudos! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 12, 2015 Report Share Posted April 12, 2015 Girl, you just keep knocking it out of the park with the food porn! Crazy good pictures - so good, you can almost taste it! Quote Link to comment Share on other sites More sharing options...
bryan Posted April 12, 2015 Report Share Posted April 12, 2015 Looks like a 10%er to me. You go Girl. Quote Link to comment Share on other sites More sharing options...
