I discovered recently that I prefer the texture of tomato soup/sauce when it doesn't have onions it it, which is a shame because onions are delicious. So then I had an idea: what if I microplaned the onion I put that in my tomato soup?

What I learned is that 1) microplaning an onion SUCKS and will have you sobbing, 2) the onion will release a ton of moisture which will make it take forever to cook in the pot, and 3) it cooks extremely quickly once the water evaporates and you have to babysit and stir it constantly

After a few minutes on extremely low heat on the lowest heat burner and constant stirring the onions changed to a yellowish color, at which point I decided they were done. The result was delicious but I don't think the onions had much to do with it so I will never microplane an onion again. I think a future experiment where I finely mince the onion, or just shred it with a cheese grater if I can't be arsed, is worth doing instead