I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect the texture of the meat?
I tried @thrig's idea of making caramelized onions first and adding them to the bag and it worked wonderfully.
I have made beautiful caramelised onions sous vide, but I fried them off in butter first to soften and reduce the gassiness (which apparently can make a vac sealed bag expand and potentially burst). I added balsamic and honey, then SV'd for 5 hours at 85 degrees C. They were to die for.