A mandolin slicer (inexpensive and a wonderful kitchen tool) is another suggestion for even crosswise slices of the onions- maybe 1/3 to 1/2 inch thick so they hold their shape during the carmelizing and lift gracefully when souped. Chopped onions are a no-no! :-)
On Sep 27, 12:04�pm, "d.b.baker" <[EMAIL PROTECTED]> wrote: > On Sep 27, 3:24�am, rigsy03 <[EMAIL PROTECTED]> wrote: > > > / What road to perdition? :-) Over soup??? > > Okay, maybe that was a little extreme;-) > > Oops, and I forgot to leave the link to the > above:http://brandoneats.typepad.com/brandon_eats/2007/02/soulwarming_fre.html --~--~---------~--~----~------------~-------~--~----~ Thanks for being part of "PoliticalForum" at Google Groups. For options & help see http://groups.google.com/group/PoliticalForum * Visit our other community at http://www.PoliticalForum.com/ * It's active and moderated. Register and vote in our polls. * Read the latest breaking news, and more. -~----------~----~----~----~------~----~------~--~---
