"My family is addicted to fried pickles, but sometimes the restaurant versions are "hit or miss" - this one was perfect the first time! We followed the advice to dry the pickles first, and we had no complaints at all. We did sprinkle them after they came out of the oil with a little cajun seasoning, and they were awesome!""

"I just made about 20 or so, and not one of them opened, but you do have to be patient, and use enough egg wash to seal all edges carefully. I added my own personal touch and they turned out great – I added 1 garlic clove and some sage to the filling. I drained them on paper towels for about 3 min. before tossing in the butter. I squeezed ½ a lemon, added thyme and sage just to tie the sauce with the filling, and sprinkled lots of fresh parmesan cheese over the top when they were still hot. These turned out absolutely PERFECT! This is a great base to start with, and you can really add whatever you like to make it your own. Thanks Giada!

"BETTER than any restaurant version! My husband, who only recently started eating onions in anything, just sat and devoured a bowl. As everyone else has said, times are off, but really it should only take about 30-35 minutes to get the onions cooked to where they are perfect for the recipe – you don’t want to burn them. For the wine, I used a Temperanillo/Garnacha blend, but any red wine would be fine, as long as it's something you would enjoy drinking – it's totally a difference maker. I cooked the onions in the wine for about 30 minutes before adding the flour, and it was perfect. Start to finish - it took me about an hour and a half, but oh my goodness, it was worth it!