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this post was submitted on 24 May 2024
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chapotraphouse
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by cooking them in water you're restricting the cooking temperature to 212F which is going to prevent significant maillard reaction/browning from occurring, and you're robbing yourself of savory flavor
at the very least fry the onions in oil, then the garlic for like a minute, before adding the water
P.s. if you dice an onion and toss it in oil and put it in the oven for like 2 hours at 225F you get caramelized onion (i mean check on it and stir every 30 minutes idk how your oven be)