notbob said...

> 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?
>
> nb


My teaser: http://i43.tinypic.com/wja06v.jpg (zoom up at least 200%)

And what Victor said!

Andy
--
Eat first, talk later.