On Sun, 29 Apr 2012 23:29:03 -0400, Cheryl >
wrote:

>On 4/29/2012 10:08 PM, sf wrote:
>
>> I think you'll figure it out as you repeat it. Maybe cut them a bit
>> thicker, so they take longer to cook and they'll be more likely to
>> brown.
>
>I really liked the thin sliced ones. Onion straws. Crunchy and so light.

Thinly sliced onions just result in less but more thoroughly cooked
onion to the amount of breading used. And to get the breading to brown
more, add a little fine sugar or syrup to the batter. It's the sugars
in the batter/breading that carmalizes (browns).

John Kuthe...