The Ranger > wrote:

>Steve Pope > wrote in message

>> Grilled onions, sure, but I've never seen caramelized
>> onions on a patty melt.

>What do you consider caramelized onions?

Where substantially all of any carbohydrates in the
onion (or added to the onion, such as by using juice or cider)
have been caramelized. Not just bits and pieces around the edge.
It takes 20 or 30 minutes to do this, so far as I know.
It is out of scope for a short-order cook.

Steve