5 responses

  1. Meadowlark
    November 17, 2009

    Looks tasty. I’m a caramelized-onion anything gal! Try this next time: after the onions are mostly done, stir in a couple of glugs of tawny or ruby port wine. We use them this way with some chopped walnuts stirred in and then the whole thing sprinkled on olive-oil covered pizza dough, with a touch of parmesan and sea salt on the grill. Yum. I know that walnuts and onions sounds odd, but once you’ve had it you’ll LOVE it!

    Good recipe thanks for sharing!

  2. Jenelle
    November 17, 2009

    This looks delicious! I even have all the ingredients and might very well make this tonight! :)

  3. Meagan
    November 18, 2009

    Yummy! :) I’m a fan of anything with caramelized onions… and this recipe looks wonderful! Thanks for your inspiring blog. I love it!

    Just as an aside, I’d hesitate to use a nonstick pan in the oven/broiler. Many of them, especially older ones, specifically shouldn’t be used at high temperatures. But unless you’re crazy worried about fumes and/or chemicals (like crazy moi…) maybe it’s not a big deal. Just thought I’d pass along the information…

    Thanks again for such a WONDERFUL blog!

  4. Dee
    November 21, 2009

    I just found your blog today…what a pleasant surprise. This looks likes a fabulous and frugal recipe, which is right up my alley. Can’t wait to give it a try…and to enjoy reading your posts in the future!

    Cheers!
    Dee at Mom’s Gotta Work

  5. Farmgirl_dk:
    December 2, 2009

    Oh, look at all those big, fat, glorious, tasty onions in that pan. sighhhhhhh….
    Sadly, I married an onion HATER. Such a meal will never see the light of day in my kitchen. I will live vicariously through these pictures, though. I *love* onions!!

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