date:Jan 10, 2013
lienned onions and cook them slowly, stirring quite a bit.
2. Keep cooking and stirring the onions. First, they'll wilt and give off some liquid, then they'll start to brown. Some people, like me, like a nice, dark caramelly brown; others like just a bit of color, like a light blond. There's no right or wrong. Just be sure to scrape up any brown bits stuck to the bottom of the pan so nothing burns.
3. For soup with a little more body, sprinkle 3 tablespoons of flour over the onions and stir un