On May 15, 12:39*am, 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? *
>
> nb

Cut into rings, no smaller. Enough oil to cover the pan, plus extra
if you have a large amount of onions (you want to be able to get them
all lightly coated).

Other than that, keep a lower heat and stir ocassionally. It's
tempting to go with a higher heat just to get them done, but it won't
give you the desired effect.

Oh, and salt them (some add a little sugar too but I don't always).

Good luck!

Kris