This is a pretty basic recipe and not complicated at all. It
just takes time and patience and cutting a lot of onions. Hubby discovered that
he really enjoyed this while we were on the cruise. My dad has always loved the
one he can get at Outback and the best ever at Mermaids in Fayetteville. During
my Stocks and Soups class in Culinary School we made this and I knew he would
love it. I made it that year for his birthday and it was great. This time was
my second time outside of class to make it and it turned out just as great as
before.
