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I have been making this for years and LOVE IT! The instructions do call for cooking the onions until golden brown, but they do not tell you that carmelized onions are "almost burnt".... this releases the natural sugars of the onion. So be sure to let the onion sit in the pan without stirring until a few edges start to get very dark and even crisp, then turn and stir and cook until all the onions a "carmelized".... I have even added some zuchinni on occasion. Be sure to use some fresh baked Italian whole wheat bread. VERY YUMMY!!!