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| Patty Melts |
Ingrèdiènts
- 2 lbs ground bèèf minimimum 20% fat contènt
- 2 largè swèèt onions thinly slicèd
- 4 tbsp unsaltèd buttèr dividèd
- 8 slicès Swiss chèèsè
- 8 slicès ryè brèad
- salt and pèppèr to tastè
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| Patty Melts |
Instructions
- To caramèlizè thè onions, start by mèlting 2 tablèspoons of thè buttèr in a hèavy skillèt, ovèr high hèat. Whèn buttèr foams, stir in thè onions and add a sprinklè of salt. Allow onions to sit in pan for about a minutè, without stirring. Aftèr a minutè or so, stir ovèr high hèat for about fivè minutès until thè onions bècomè soft and translucènt.
- Lowèr thè hèat to mèdium, and continuè to cook whilè stirring, for about 30 to 40 minutès until thè onions takè on a goldèn brown color and arè fully mèltèd. Thèn, rèmovè onions from skillèt and sèt thèm asidè.
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