I cooked them over medium-low heat for probably 15-20
minutes, stirring them frequently, until they turned a beautiful dark golden
brown color. You can speed this along by turning the heat up, of course, but I
was afraid if I did that, I’d get distracted by the Atlanta housewives and wind
up burning them.
Then used the same skillet to fry up some bacon! Now, in many
recipes that call for both bacon and onions, I will cook the bacon first, then
cook the onions in the bacon grease. This is a very naughty way to behave and
results in much deliciousness. However, in this case, I was afraid cooking the
onions after bacon would cause the onions to be way too “bacony” and overpower
the other ingredients in the sandwich. So I took the road less traveled and
cooked the onions first.
INGREDIENTS
- 1 Tablespoon Butter
- 1 whole Medium Onion, Halved And Sliced
- 4 slices Bacon, Cut In Half
- 2 Tablespoons Mayonnaise
- Several Dashes Hot Sauce (I Used Louisiana)
- ..............................................................
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full recipe : thepioneerwoman.com