Originally Posted by
gaobest
are you grilling these onions on a pan or grill? I’m curious since my grilled onions only have EVOO, salt, and cooking wine on pan although I did recently do it on the grill (on foil) when I recently grilled a steak.
I like that idea of turmeric and dark soy sauce since I’ve never considered tumeric for more than recipe-cooperation and my perception that it’s there for color in a curry. I’ll try yours although I only have the tumeric, black pepper, and low-sodium soy sauce (amusing since I used to enjoy having dark soy sauce and oyster sauce - Lee kum kee ftw!)
I can't speak for
bensyd, but I'll cut large onion rounds and put them on foil with soy and seasoning, then on the grill. I think his mix would be a wonderful flavor to carmelize them on the stove top as well though.
You mentioned "cooking wine". Are you referencing the one that sits by vinegars on grocery shelves, or just a cheaper bottle of wine? One of my pet peeves is using that vile "cooking wine" which is basically the same price or more than a $5 bottle of perfectly drinkable wine. It's pretty much the only change I insisted my wife make in her cooking once we were living together, as she used that stuff.