Michael "Dog3" said...

> "The Ranger" >
> ndwidth: in
> rec.food.cooking
>
>> Steve Pope > wrote in message
>> ...
>>> The Ranger > wrote:
>> [snip]
>>>> with melted Swiss cheese, caramelized onions, on
>>>> grilled/toasted rye.
>>>>
>>> Grilled onions, sure, but I've never seen caramelized
>>> onions on a patty melt.
>>
>> What do you consider caramelized onions?
>
> I'm not Steve but I'll give what has happened to me. I'd throw the
onions
> on the griddle towards the end of cooking the meat. I'd forget and leave
> them on just a bit longer than usual. I called 'em caramelized. Maybe I
> should have just called them overgrilled onions They were good
whatever
> you want to call them.
>
> Michael


Well, imho, there's raw onions, there's grilled onions and then there's
caramelized onions. Like three stages of roux.

Raw onions like you'd get on an Italian hoagie or tacos, burgers, hot dogs,
etc.

Then you have your grilled onions, wilted to translucent, like you'd find
on a Philly cheesesteak or a respectable patty melt.

And then there's caramelized onions that sit in the pan forever with
spritz's of water as needed so they don't dry out and they turn dark brown
in their own sugar. It takes a ton of onions to make a pound of caramelized
onions. To be served with steak (http://i25.tinypic.com/23woa5z.jpg) or in
French onion soup and other stuff!

Andy