Serious Eats: Talk

Homemade French Fried Onions: Sogfest or Black

I'm trying to make French Fried Onions from Kenji's Green Bean Casserole (http://www.seriouseats.com/recipes/2010/11/homemade-green-bean-casserole-recipe.html) and I'm either burning them to the color of beef jerky or keeping them golden yet making them soggy. Using a non-stick skillet over high heat, putting oil and onions in before putting it on heat. Have also tried putting them in after oil is hot. Stirring constantly and keeping an eye on them but can't get them to come out golden-crisp.

Any ideas/advice?

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