We cook cippolini onions that way (once a year to accompany the Xmas roast beef) and they are delicious – the secret is long slow cooking and the caremalization is magnificent.

BTW: Where has Bushie been, and when did he escape, or did they throw him out?

Oh. I know the answer; he’s been full time on Kinky’s campaign for governor.

Cheers, John

I’ve never been to Solly’s (or even to Milwaukee) but I can tell you that the onion recipe just shared by annpeeples from DQ is pretty much how we made them at Howard Johnson’s back in the day. It makes excellent onions! We didn’t cover the onions with water…only up to about 1/2 the depth of the onions. Brought it up to a simmer and cooked fairly slowly. Touch of salt and pepper. If the onions weren’t tender enough you could add a bit more water and cook some more. Depended on how thick you sliced the onions. Wonderful on meatloaf, over steaks, on burgers.

I have frequented Sollys for years and was thrilled to see the reference to them.The recipe given over the phone may be very close to the real thing.My first job was at a Dairy Queen and the way we made fried onions was to fill a sauce pan with sliced white onion, cover with water, and put a stick of butter in there.Let simmer til tender.i swear they tasted just like Sollys onions.

quote:

Originally posted by Bushie

That’s cool, roossy! Thanks for the attempt! [8D]

YW[;)]

Just a little update to the Sollys Onions:

After Bushie posting this request, I got curious and looked them up on the internet.
And, after reading what great things people said about his hamburgers and the onions, I proceeded to email them inquiring about the "famous stewed onions".
Well, much to my dismay, I did not get an email back.
But I got something much better!

I got a personal phone call from Glenn @ Solly’s…. (alas, I was not home, but my answering machine was). Disappointed I was not to be there to speak to him in person.

Glenn from Sollys did mention that they do not give out any of their recipies, and recited a recipe to the machine, which is standard, and said that it should work for general purposes.
"Onions, butter a little bit of water… cook till softened."
Thanked me for calling.
Well, I shoulda known. Ha Ha.
We could figure that out on our own.
So….. The mystery of Solly’s Onions is still at large!
But I thought it was damned nice of Glenn to call me personally in this day and age of anonymnity!![:D][:D][:D]

quote:

Originally posted by Adjudicator

I think I am beginning to see through Parses6 madness. ([?][?]). You have to be an old FF manager and/or seasoned FF employee to see this. This Ketchup/Catsup issue still abounds, even today. [;)]

Possibly a former waffle house employee??

http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=615&RefID=615

quote:

Originally posted by Parses6

quote:

Originally posted by roossy90

You knew the 50/50 blend had to be in that recipe.

…very versatile that red necter of the Gods is

But what is this mixture called? Cetchup or Katsup?

I think I am beginning to see through Parses6 madness. ([?][?]). You have to be an old FF manager and/or seasoned FF employee to see this. This Ketchup/Catsup issue still abounds, even today. [;)]

Parses, does a 50/50 squirt of Heinz/Del Monte go in everything?
First your modded Italian spaghetti sauce, now this?
I see a theme.

Hmmmm…….
[:p]

I have enjoyed Solly’s onions several times but I had never thought about their recipe. Bushie, were you there and is that how you knew about it?

I have had their butter burger. It was very good but a little too gooey for me. I almost had to have a spoon to consume.

Paul E. Smith
Knoxville, TN