No! I think that a lot of things we see in the world around us can be explained by tracing them back to basic physics, and I wanted to try to answer a question I had in that way.
Some personal preference not covered in that recipe: do not caramelise all your onion; instead, keep a quarter and add it in after you have caramelised the rest. This gives a bit more variety in terms of taste and texture.
Few things warm your cockles this satisfyingly on a wet, dreary late-Autumn evening.
