I love the steamed, grilled onions, but just as tasty and faster is to mix in a package of dry onion soup mix into the meat before rolling out and cooking. I use one envelope of soup mix to every pound and a half or two pounds of meat, leanest I can find. We still have White Castle in the Detroit area, but you can find them in the freezer case and remarkably in the food car of the Amtrak between Chicago-Detroit :) Great tip - I'll try that next time. Gives you the flavor without the work, eh? Thanks! PJH

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