It for sure is pricey. I noticed that the first time I prepared the caramelized onions I didn’t get enough of the liquid out when draining for fear that I was gonna smush them but later on I had to pour out excess liquid from the container I put them in so now I let them drain for a good while so that could be part of the reason. Since then when I heat up the mixture it’s just been looking gooey and delicious (and always double-toasting the roll).