On Fri, 15 May 2009 04:39:20 GMT, 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?
>
For real caramelized onions, you need long (a good half hour), slow
heat. For what you're talking about, make sure the pan isn't too hot
(medium will do), throw in the onions and brown. It works for me.


--
I love cooking with wine.
Sometimes I even put it in the food.