Steve Pope wrote:
>
> bugbear > wrote:
>
> >Am I doing something wrong, either in the cooking
> >or cleaning process?
>
> Yes, you're doing something wrong, you're using non-stick
> cookware.

I have a well-seasoned cast iron pot, and I do fried
onions every now and then. No sticking. Start out
moderate to hot to drive off the water, then turn it
down to medium-low for the long hard slog toward
browning, stirring every few minutes. When they
are uniformly light brown and very crispy, remove
and place them in an airtight jar. When ground to
a powder, they're a very good addition to soup.
The powder is very hygroscopic (absorbs water from
the atmosphere), so they have to be ground immediately
before use.