@Rockhead,
Caramellized onions - a luxury as it's beast to do as you have to be there off and on and off and on and off and on, though you can stop and start again later.
I've posted on this, re Russ Parsons.
I haven't gotten them down to the brown red ones, I'm still too chicken **** to throw away a whole bunch of hours by getting near burning.. close, next time. I'm getting it, and the onions now are glorious.
That was 6 pounds of plain yellow onions this time, which Parsons recommends.
Ends up something like two cups of wonderful.
)
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