"Skookum" > wrote

>I live in a place where - how can I stand it?! - one cannot buy the
> pre-made french fried onions that are called fro in most recipes for
> traditional green bean casserole(GBC). As making them does not seem
> especially challenging, I am wondering just how thin to slice the
> onions. If I were just doing french fried onions I'd be inclined to
> make pretty thick slices like they serve at the diner. But can anyone
> who is an experienced hand with classic GBC advise me on the optimal
> thickness, like the ones usually used in more urbane centres where they
> can be purchased?

They are sliced quite thin, look at the picture here and understand that
most of the onion part you see is breading.

http://www.campbellkitchen.com/recip...recipeID=24099

Try making frizzled onions, I think that's a good thing to aim for.

nancy