Lulu shared this one.
LORA BRODY SLOW COOKER CARAMELIZED ONIONS
This recipe made me fall in love with my slow cooker and recognize its potential for dishes other than beef stew and chili. Caramelizing onions in the slow cooker eliminates the possibility of burning them that exists when you cook them on the stove top. An added bonus is the heady broth you end up with, which can be used in other dishes along with the onions. Use the onions and liquid to flavor soups, stocks, and stews. They make a wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza topping (for this use you will have to drain off the liquid first). The onions can be served on their own as a vegetable to accompany fish, meat, or fowl. Cook a very long time until they are a deep mahogany color. Notes: While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of butter. Don't blanch at the amount of butter called for here. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.
INGREDIENTS
LORA BRODY SLOW COOKER CARAMELIZED ONIONS
This recipe made me fall in love with my slow cooker and recognize its potential for dishes other than beef stew and chili. Caramelizing onions in the slow cooker eliminates the possibility of burning them that exists when you cook them on the stove top. An added bonus is the heady broth you end up with, which can be used in other dishes along with the onions. Use the onions and liquid to flavor soups, stocks, and stews. They make a wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza topping (for this use you will have to drain off the liquid first). The onions can be served on their own as a vegetable to accompany fish, meat, or fowl. Cook a very long time until they are a deep mahogany color. Notes: While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of butter. Don't blanch at the amount of butter called for here. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.
INGREDIENTS
3 pounds Vidalia onions, or other sweet onions (4 to 5 onions, 3 to 4 inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons butter, (1 stick) (see Note)
Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored. yield: Makes about 3 1/2 cups Cooking Time: 12 to 14 hours on LOW Slow Cooker Size: 4 quart
CARAMELIZED ONIONS - Desperation Dinners
8 tablespoons butter, (1 stick) (see Note)
Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored. yield: Makes about 3 1/2 cups Cooking Time: 12 to 14 hours on LOW Slow Cooker Size: 4 quart
CARAMELIZED ONIONS - Desperation Dinners
At least a day before you want to make the soup, peel and slice half a dozen onions, throw them into a slow-cooker, and drizzle a little olive oil on top. Go away and come back eight to 10 hours later. What you'll find is beautifully brown onions, so full of flavor that all they need is a bit of broth, a splash of sherry and some cheese.
Presto, you've got Frantic French Onion Soup - which, by the way, doesn't taste frantic in the least. Last week's column also featured Easy Caramelized Onions, so maybe you've already got your stash in the freezer. If not, we're repeating the recipe. You'll have enough onions for today's soup, plus a cup left over for another meal. Use the onions to top grilled steak, chops or chicken, or stir them into any casserole, stew, or soup for a slow-cooked onion flavor, fast.
Oven method (works well for larger amounts, at least 4 onions and up to a full pot): Place onions in a Dutch oven and toss with oil and/or melted butter. Place lid on oven and cook in a preheated 400 degree oven for 30-60 minutes, stirring every 15 minutes.
You can also put the onions in a crock pot, but to really get them cooked they have to stay in there for a long time, and I like the flavor from a skillet better.
CROCKPOT ONIONS
I like to take onions sliced them up and fill the Crockpot with them. Add a stick of butter and a couple of Knorr Beef Bouillon cubes and let them cook all day. Tastes like French Onion Soup...yummy!! I usually use a sweeter type onion for this. No liquid..just butter and the Knorr beef bouillon. As the onions cook down, the liquid comes from the onions themselves. Mushrooms cooked like this are yummy, too!
Oven method (works well for larger amounts, at least 4 onions and up to a full pot): Place onions in a Dutch oven and toss with oil and/or melted butter. Place lid on oven and cook in a preheated 400 degree oven for 30-60 minutes, stirring every 15 minutes.
You can also put the onions in a crock pot, but to really get them cooked they have to stay in there for a long time, and I like the flavor from a skillet better.
CROCKPOT ONIONS
I like to take onions sliced them up and fill the Crockpot with them. Add a stick of butter and a couple of Knorr Beef Bouillon cubes and let them cook all day. Tastes like French Onion Soup...yummy!! I usually use a sweeter type onion for this. No liquid..just butter and the Knorr beef bouillon. As the onions cook down, the liquid comes from the onions themselves. Mushrooms cooked like this are yummy, too!
It is the BEST way to caramelize onions if you aren't in a hurry....and if you use less sweet onions....just add some sugar to it..just a couple teaspoonfuls.. you won't know the difference.
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Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
>)))))o>
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