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@Greasy_Slag
No it cuts through the pastry, good taste.
when you caramalise onions its good to get them on a high heat and move them to stop them from browning, fry them in oil and when opaque add the sugar. this way they are lovely and soft, still have the acidic edge and sweet at the same time.
Overfill the pan and the onions sweat they lose all flavour.. just a tip ;)