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I just tuck them directly around the chopped onions, and then pop the lid on the saucepan at a slight angle (to let the steam escape).
Used butter wrappers are great when you want to saute onions on a low heat; it keeps the steam in, so they soften without colouring.
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I just tuck them directly around the chopped onions, and then pop the lid on the saucepan at a slight angle (to let the steam escape).
Used butter wrappers are great when you want to saute onions on a low heat; it keeps the steam in, so they soften without colouring.