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Started with 25 lbs onions, mostly vidalia and florida sweet. After a few hours, it took 4 batches to caramalizing the onions, they went into a 9 qt do on large at 250-325 for 5 hours, persimmon wood and no top.
Cooking 5 hours
After sitting on the egg overnight they were ready for breakfast. Yielded 1 gallon of soup. Freezes very well.
But I held off until a late lunch today.
Thanks for staying around so long. It is well worth the trip.