"notbob" > wrote in message
...
> 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

Very low heat, couple of tablespoons of oil, perhaps a tsp or 2 of butter.
20 minutes. Stir lots once they begin to brown.