On Thu 14 May 2009 09:39:20p, notbob told us...

> 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
>

I suppose there are many answers to this, but what works for me is enough
oil to thoroughly coat the onions plus a tablespoon or two depending on
quantity, plus a light sprinkling of salt and a teaspoon of sugar. Cook
slowly over moderate to moderately low heat, covered, stirring occasinally.
Cooking slowly and covered controls the rate of moisture evaporation and
eveness of browning.

--
Wayne Boatwright
------------------------------------------------------------------------
Sugar is a type of bodily fuel, yes, but your body runs about as
well on it as a car would. ~V.L. Allineare