This question occurred to me last night as I was cooking some onions. I was wondering if I could use some white wine and deglaze the bottom as I normally would when carmelizing onions, or...would I get more than I bargained for? Would I end up lifting the seasoning out of the pan and onto my onions?
I asked my husband his opinion and was met with a blank stare. No problem, I said...I'll ask the 'hounds.