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Reviewed: Apr. 26, 2008

As I sat next to the grill listening to the onions sizzle my mouth just watered. It was great! I also added red and green peppers, and zucchini (spelling?) It was great will do again.

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Reviewer:

Amanda


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Reviewed: Apr. 16, 2008

THESE WERE ABSOLUTELY FANTASTIC. I DID CUT DOWN ON THE MOLASSES - ONLY USED 1 T. BECAUSE I THOUGHT 2 MIGHT BE A LITTLE TOO MUCH. THEY WERE PERFECT!!!!! GOOD TO EAT ALONE OR WITH STEAK, HOT DOG OR HAMBURGER.

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Reviewer:

CHRIS


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Reviewed: Mar. 8, 2008

This was the best caramelized Onions I ever tried! I used them for my burgers and it was fantastic!

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Reviewer:

Fred Norris

	Cooking Level: Expert Living In: Palmyra, Maine, USA
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Reviewed: Feb. 29, 2008

I skipped the bacon, because I made this as the filling for a savory tartlet. It was still Totally Awsome! Yum! Thanks for posting.

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Reviewer:

Erin A. M. Spharler

	Cooking Level: Expert Living In: Benton, Arkansas, USA
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Reviewed: Jan. 6, 2008

Not bad. I am going to make it a second time and try it Chebelle's way. Just add white sugar to the pan as they start to brown and that will carmelize. I will let you know which way I like better. A little bit too molasses"y". But, still good. UPDATE: I made them the other way that was suggested by a reviewer-Chebelle-I like her way much better. But, you could probably use less molasses if you want and add some white sugar as they are carmelizing. They should be just as good. Enjoy!

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Reviewer:

sueon

	Cooking Level: Intermediate Home Town: Spokane, Washington, USA
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Reviewed: Dec. 28, 2007

I did not care for the molasses flavor at all! I've made caramelized onions before where the recipe called for a small amount of granulated white sugar and I'll go back to that. The white sugar added as the onions begin to saute helps them get brown and caramelized without adding that molasses flavor.

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Reviewer:

chellebelle

	Cooking Level: Intermediate Living In: Olympia, Washington, USA
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Reviewed: Sep. 24, 2007

I used dark molasses (all I had) & I think it imparted too much molasses flavor. I think next time I'll just add a smidgeon of molasses so that it doesn't overwhelm the natural sweetness of the caramelized onions. I served this on top of Basil Pork Chops (from all recipes)...great combo! Thanks for the recipe, Joann!

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Reviewer:

IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Apr. 28, 2007

Delicious! I did not add the bacon but kept everything else as written. I used dark molasses and drizzled over the onions. Made with steaks. Thanks

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Reviewer:

LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Mar. 25, 2007

What a delicious dish. Loved the bacon on top and molasses too. Served on top of grilled chicken.

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Reviewer:

Kelly E.

	Cooking Level: Intermediate Home Town: Thompson Falls, Montana, USA
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Reviewed: Feb. 8, 2007

G R E A T!! I will make thses again over & over. Thanks!

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Reviewer:

Lola

	Cooking Level: Intermediate Home Town: San Jose, California, USA Living In: Bristow, Virginia, USA
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Reviewed: Oct. 29, 2006

I thought that it was going to be difficult to make caramelized onions, that is until I found this recipe. It was easy and the onions were good. I used them in the paninis I made. Thank you for the recipe. Dawn

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Reviewer:

Brakofday

	Cooking Level: Intermediate
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Reviewed: Apr. 10, 2006

Nice recipe and very easy. Made mine to go with BBQ'd hamburgers.

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Reviewer:

Jeff

	Cooking Level: Intermediate
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Reviewed: Mar. 22, 2005

I don't eat meat other than fish so I didn't add the bacon. I wasn't too fond of the strong molasses taste but once I added some sugar, it was great on top of salmon! :) I would make again.

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Reviewer:

Msvirtuosity777


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Reviewed: Aug. 29, 2003

Easy and Yummy.

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Reviewer:

MS. NATASJA


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