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carmelized onions

I carmelize onions by sauteing in water until the onions start sticking to
the pan, then add a little more water and keep repeating until the onions
are golden brown and the last bit of liquid is also med. brown.  Sunset
Mag. suggests a teaspoon of vinegar at the end to help release the onions
from the pan.  I make these for all soups, and other dishes calling for
fried onions.  By taking this extra step you add flavor usually provided by
oil.    Julie G.