[Sca-cooks] Onions....

[a5foil]

Get rid of any papery layers because they'll just go dry and tough. Cut them
up the way you want them in the dish. Cook them in butter or oil, depending
on your recipe, in a heavy pan, stirring frequently. If you are doing a
small quantity, you can do them over medium or even low heat. If you are
doing a large quantity, say 5 pounds, start them on high to get them
browned, then turn the heat down and let them cook until they're soft. (I
use a whole stick of butter for 5 pounds of onions, melt it before you put
the onions in the pan.) Don't try to do more than 5 pounds at a time. In my
experience, they just don't cook. Also, the sweeter the onion the better the
caramelization, since what you're doing is browning the sugars. And soak
your pan as soon as you can after cooking them, it will make cleaning up
easier!

Aelfwynn