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Posted on 3/7/13 at 4:07 pm to LSUTygerFan
quote:
Question: how do you keep the onions feom disappearing? I've done this with pork several times. But, in the end the onions are all but gone.
The key is to salt the onions a bit to draw out some of that extra moisture. That and keep stiring them, or they will burn. It takes awhile but carmelized onions are the shite.
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