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Perfect mix of sweet and savory! I used this as a yummy topping on pizza but it would be so great on so many things. Followed directions exactly. Thanks!

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sofie-a-toast May 08, 2012

Used this recipe to make your mashed potatoes. Didn't have thyme or rosemary so I just added what I had in the pantry: dry basil. Omitted the salt because I think the margerine I used may have been salted, I don't know. Used 1 yellow onion and eyed it with the black pepper and brown sugar - came out great! Thanks for such a great recipe! It took awhile to make, but was well worth the time.

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Fluffkins January 26, 2010

YUMMY, made with london broil. VERY tasty! Thank you.

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momEgodess December 11, 2008

Very, very good!

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Sweet Baboo April 24, 2008

These onions are wonderful, I left off the rosemary (picky about where I use it)carmelizing them just puts onion on a new level.I used the onions in my frittata which I topped with fontina cheese. These onions are great and can be used for so many things like bruscetta or a topping for foccacia or on Thorsten's Crispy Beer Flat Bread if you wanted to kick them up a notch you could add some red pepper flakes also. Thanks for the great recipe.

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Take a Letter Maria January 05, 2007

Made this recipe to use on our hamburgers - sublime!

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evelyn/athens September 10, 2006

Rita, I made these onions to use with your Blue Cheese with Arugula, Caramelized Onions and Nuts Salad #51654 and I was in danger of not having enough for the salad....I was snacking on them like they were candy. These are so good, I'll be making them again. Thanks for the keeper recipe :)

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Hey Jude April 22, 2005

Rita, made these in anticipation of your mashed potatoes and almost had to make another batch as we were eating these onions on everything and anything......including crusty french bread! Thanks for something that will be a staple in my frige.

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LAURIE August 11, 2004

Yummy, We love Caramelized Onions. These are so tasty with the thyme and rosemary. Just the right amount of spices and brown sugar. This recipe is a keeper. Thank you for the recipe, Rita.

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Barb Gertz February 01, 2003
Caramelized Onions