On Mon, 30 Apr 2012 08:11:50 -0500, John Kuthe >
wrote:

>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...

Actually it's the starch in the breading that browns, browning and
caramelizing are different functions.