Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
55 minutes ago, Anna N said:I did not need Vivian‘s help to make caramelized onions but reading about them moved me to get up and do something!
I know what you mean. I often make extra when I'm cooking something and love having them on hand but some of her ideas for using them sound so good.
I went to the store for Castelvetrano olives and bought a bag of onions, too!
And the olives? They are now in this jar:
50 minutes ago, Anna N said:I did not need Vivian‘s help to make caramelized onions but reading about them moved me to get up and do something!
I know what you mean. I often make extra when I'm cooking something and love having them on hand but some of her ideas for using them sound so good.
I went to the store for Castelvetrano olives and bought a bag of onions, too!
And the olives? The are now in this jar:
By gfron1,
