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2 points

What do you do you with a big batch? Saving some for later or just gorge on sautéed unions?

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2 points
  • on top of meat, like a steak or a burger
  • incorporated into mashed potatoes
  • I’ve been seeing various recipes for “French onion soup style” g occhi
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5 points

I needed some for käsespätzle, and it’s one of those things where if you make it a little little might just as well make a lot. It will get used. Caramelized onions go well with just about everything.

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