It's time: Bacon or Caramelized Onions, what you got?

Bacon is good, but caramelized onions are good.

In fact, caramelized onions are more consistently good.

It's easy to make bad bacon.

 

There is nothing that bacon does not make better.

 

Bacon is overplayed. Very cheap for a while so it was in everything.

 

I'm one of only a handful of people on the planet that doesn't like bacon

 

Bacon as a topping even makes BLTs better. Anyone else try that?

 

I know around a billion who won't even touch it.

 

onions are gross. hate the texture

Bacon is the GOAT food of all time

Is this even a real question

 

Carmolized onions bar none. You can put in top just about anything. Bacon only good for bugars and breakfast.

 

You never heard of a Club Sandwich.

Let's break it down. Let's list what sandwiches bacon doesn't work well with that onions do. I'll start: roast beef is better with Carmelized onions. Bacon wins Club Sandwich.

Now you do the same. See if you can list one for both sides, then someone else try.

 

This is like asking if you want PBJ without peanut butter or without jelly.

Caramelized onions and bacon belong together.

If you add one, add the other, too, and your food will be better for it.

Add bacon to your roast beef and onions? CHECK - better.
Drop some caramelized onions on your bacon filled club sandwich? CHECK - better.

 

Why is now the time?

And why compare a meat to a vegetable?

 

Also, bacon beats Carmelized onions in the pasta, baked potato and salad toppings category, hands down. I mean, bacon crushes onions on each of those

Who wins pizza toppings between the two? Maybe Carmelized onion with red sauce, and bacon wins white and tie on oil?

 

But would you put onions on PBJ? Bacon sounds worth trying

 

As an effort to expand this debate beyond hamburgers, let me describe some food basics. Sauces and stocks are probably my biggest two hobbies. Here's my breakdown of the two toppings based on that knowledge

In a nutshell, onions are superior with beef and tomato-based sauces/stocks/dripping. Bacon wins all cream and egg-yolk based sauces.

So how do we see that play out with toppings. Carmelized onions are so good with beef and tomato many red-pasta sauces requires it as a base ingredient to the sauce, so while we might not think of it as a topping to pasta, it is essential to red pasta nonetheless. Then look at French Onion soup. It celebrates beef juice and Carmelized onions at the simplest level

But Carmelized onions doesn't work as well with diary-based sauces like cream and egg-yoke. Those sauces beg for meat, thus enter bacon -- while the sweetness of the onions is odd. We see this featured with baked potato w/ bacon+sour cream, salads like cob, wedge and Caesar, and all cream-based pastas.

And for sandwiches I see a preference for bacon again with egg-yolk based sauces (all the varieties of mayo) and Carmelized onions competes well with beef juices/drippings.

Anyhoot, for toppings...Carmelized onions wins the entire Beef category: from steaks to beef sandwiches, albeit bacon tweaks out a win on the hamburger front of this large category. Bacon wins baked potato, salad, cream/cheese sauce pasta and cream-based soups and imo poultry sandwiches.

Not sure who wins seafood sandwich toppings. Asian sandwiches? Asian pasta? Pizza? probably a tie for pizza.

[edit] goes without saying bacon wins the omelette topping category

 

As a topping? On certain things caramelized onions are better.

As a main ingredient? Bacon all day every day.

 

I hate soup.