Green Bean Casserole, p327 Has anyone tried the baked onion garnish? Is so, how did you get it crispy without burning it? I'm wondering if I sliced the onion too fine . . . but then, if I'd cut them any chunkier, I don't know that the onion would have cooked by the time the coating was crisped. Any ideas to help? It was so nice last night to have my onions done differently.
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