I followed a Jaime Oliver recipe for curry, which started with grating onion, ginger and garlic. I liked the curry, but grating an onion is a miserable job. He said that technique unlocked the onion’s ‘sweetness’. How much difference do you think I’d notice if I used a food processor?
Cut it coarsely. As you cook them, add a tiny bit of sodium bicarbonate. After they melted down, add a tiny bit of vinegar to neutralise the bicarbonate.
They’ll caramelise a bit. But that’s good.