Originally Posted by JBord

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.