I did a test run of my green bean casserole today, and for the life of me, I still cannot get the baked onions to come out right. They always burn. Curse you, Alton Brown!
Does anyone out there have a good method for doing a baked onion ring? I won't stoop to the canned french fried onions, nor do I want to do a deep-fried variety either. Are there any other options out there beyond baking? Or is baking a good method, and I'm just doing it wrong?
1 comment:
I don't know. I am making Orange Scented Green Beans for tomorrow. It will use the rind from the oranges I will be including in my Martha stewart Cranberry-Orange Relish. Happy Thanksgiving friend!
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