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I'm an onion fanatic, but I'm afraid these just didn't do it for me. They did turn very brown, but were actually bitter. I found that kind of strange, as onions usually turn sweeter the longer they are cooked. I don't know if maybe it's from the olive oil or not. I usually do my onions in either butter or margarine, so that might have made a difference to me. They were extremely oily, and I had to drain them on a wad of papertowels. I wonder if the same result could be accomplished with a reduced amount of oil. Thanks for sharing your recipe Julie. I think I'll give it another go, but reduce the oil. Made for Spring PAC 2009.