Some BBQ sauce recipes call for using onions instead of onion powder. Is there some way to avoid having these little onion chunks in your sauce? That's very unappealing.
Use an immersion blender or otherwise puree the sauce. By the time my sauce cooks, the onions are soft anyway.
Strain your sauce with cooked onions though a strainer - the onions all but disappear as almost no trace of onion will be captured in the strainer, if they were allowed to cook. Way better than powder.
You could try using shallots instead of onions. I heard that shallots disintegrate into food whereas onions don't.
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