Becca,

I'm sorry 5to be tuning n late. I always brown my onions when I make tomato sauce for canning. The first thing in the pot is coarsely cut up onion in a bit of olive oil. In the electric kettle, I set the thermostat for about 230F and stir once in a while.It takes a good half hour to caramelize them, but the sweetness is worth it. (Some people just add sugar, but it's not the same.) The wet ingredients go in after. You can do a great French onion soup the same way. Low heat, long time works for me.

Jerry
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Engineering is the art of making what you want from things you can get.

"Jerry Avins" > wrote in message
...
> Becca,
>
> I'm sorry 5to be tuning n late. I always brown my onions when I make
> tomato sauce for canning. The first thing in the pot is coarsely cut up
> onion in a bit of olive oil. In the electric kettle, I set the thermostat
> for about 230F and stir once in a while.It takes a good half hour to
> caramelize them, but the sweetness is worth it. (Some people just add
> sugar, but it's not the same.) The wet ingredients go in after. You can do
> a great French onion soup the same way. Low heat, long time works for me.

Not meant for me but taken on board!!! Thanks, Jerry!
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