Stir often, but do not brown the onions.

Stir once or twice to brown onions evenly; do not allow to burn.

Add oil and brown sugar or molasses and stir occasionally, until onions brown, another 10 to 15 minutes.

In a large skillet (cast iron if available) gently saute the potatoes and the onion in the olive oil until lightly brown.

The amaryllis is simply a large, brown onion on the windowsill.

A standard brown onion is usually in the range of 6-7 out of 10.

Concerned neighbors start knocking at the door with casseroles, half of which seem to consist of green peas, the rest of brown onions.

Cook about 2 minutes over high heat to brown the onions lightly.

Don't brown the onions too much or the sauce will take on a bitter flavor.

In a skillet heat three tablespoons butter and start to brown onion and apple slices.