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.
in Scotland, UK BST
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