I get it... you're anxious that it's going to be the wrong amount so you want a very specific number... but that specificity doesn't yield commensurate accuracy. Even if everyone put in exactly 125g of plain yellow onion, the variance in age, when it was harvested, soil conditions, etc. would yield more variation than changing the weight... it just usually doesn't matter that much with onions. This is most apparent with strong ingredients like garlic and herbs: one strong small clove of garlic will easily overpower 2 larger mellower cloves of garlic if used raw, but will often have less comparative influence if cooked... not too many people outside of the restaurant world would even know how to judge whether a small piece of raw garlic was stronger or mellower than average. If you're using a flour with a standardized grind and protein level, using weight for a loaf really matters.
The most common manifestation of this disconnect is in cooking times. Unless you've got completely standardized ingredients, preparations, storage temperatures, etc. which is very difficult outside of large food service organizations, (and why so many restaurants are willing to pay so much to huge restaurant suppliers like Sysco for mediocre food... it will always cook the same way,) cooking times will almost always be the wrong answer. People always ask questions like "how long do I cook a thick ribeye steak?" and I always say "until its done." There's a general perception that very accurate cooking times will yield very accurate results, but that's so not true. What's the size and shape of the steak? What's the water content of the steak? Has that changed since you pre-salted it too far in advance? Refrigerator temps vary tremendously: what's yours at, how long has the steak been out.
People like cooking times and precise measurements for imprecise ingredients because it gives them a sense of control, but it's a false sense of control. when the only way to get that sense of control is learning how to tell when the food is done by yourself.
The most common manifestation of this disconnect is in cooking times. Unless you've got completely standardized ingredients, preparations, storage temperatures, etc. which is very difficult outside of large food service organizations, (and why so many restaurants are willing to pay so much to huge restaurant suppliers like Sysco for mediocre food... it will always cook the same way,) cooking times will almost always be the wrong answer. People always ask questions like "how long do I cook a thick ribeye steak?" and I always say "until its done." There's a general perception that very accurate cooking times will yield very accurate results, but that's so not true. What's the size and shape of the steak? What's the water content of the steak? Has that changed since you pre-salted it too far in advance? Refrigerator temps vary tremendously: what's yours at, how long has the steak been out.
People like cooking times and precise measurements for imprecise ingredients because it gives them a sense of control, but it's a false sense of control. when the only way to get that sense of control is learning how to tell when the food is done by yourself.