notbob > wrote:

> How do you best make 'em?
>
> I'm talking "steak n' onions" or "liver n' onions" kinda carmelized onions,
> not deep fried onion rings. I tried some today and they were less than
> sterling.
>
> So, what heat and amount of oil does it take to make good, evenly
> carmelized, onions? This is a question I don't recall being asked every 30
> days on rfc. What say you?

Considering your location, you are wasting your time. To achieve the
desired result it is imperative that you find yourself on Mount Carmel,
in Israel.

Otherwise, you might want to consider section 4.5 of the rfc FAQ.

<http://vsack.homepage.t-online.de/rfc_faq0.html#4.5>

Victor