Caramalizing onions 6611

I'd been looking for an oil that might subsbreastute for 'canola' or 'corn' or 'peanut' to use as an alternative to my everyday oils (butter and olive oil). Palm oil (spectrum) just doesn't do it - it has a certain taste that is disagreeable to me. I used it a few years back after buying a 2-3 lb. container. It was difficult to use, as well, in the state it was in. After reading a lot about coconut oil, I think I even bought a book on coconut oil, I started using it, ever so slowly. My DH has encouraged me, as well as his use of it when he cooks, has increased my use of it and I have found no fault at all thus far. Day before yesterday he fried my morning eggs in coconut oil. I commented that the eggs tasted better and he said, "coconut oil." This morning I fried quickly some fresh pooakes in c.o. and one thing I must say about it, is it has a clean taste, leaving no taste of oil so that you can taste the ingredient that you are pan-frying. I had been using c.o. WITH butter, as I use olive oil and butter together, but I find now that I really like the c.o. itself. There are all sorts of stores that sell it at all sorts of prices, but I buy organic at Vitamin Shoppe and it's affordable (to me). I'd buy it elsewhere if it were priced right and readily available. With so much talk about canola oil nowadays - it's benefits have fallen by the wayside -- perhaps coconut oil will fall, too, but tell that to the Pacific Islanders. Now, I'm no good at making pie crust, or I would try it using it. The one nice thing about coconut oil is that it is like liquid when leaving it in a 75F room, but hardens up like Crisco when put in the refrigerator, so maybe it would make a delicious pie crust. Dee Dee