Guest guest Posted October 20, 2001 Report Share Posted October 20, 2001 ok so it's far from fat free for you fatfree'ers out there. heh. this was posted by Risa G on Veg-Recipes. i changed the recipe though from butter to margarine, that was the non-vegan part of the original recipe. i LOVE carmelized onions! Risa G wrote: " This worked out really well. I used 4 large Vidalia onions. I used a bit less butter because the recipe says to use 5 onions. Also, I didn't want to cook it and have it tomorrow, I wanted it today so I cooked it on HIGH for 6 hours. Came out lightly golden brown and really soft. Plus the broth from it smells fabulous. I think I will use it on something else. The onions themselves will be used to top either focaccia or pizza. Maybe a pasta dish this week too. I will make them again this way. So easy and no stirring. Yeah. " @@@@@ Carmelized Onions | Crockpot List | 3 pounds Vidalia or other sweet onions, cut into 1/8 " thick slices 8 tablespoons " margarine " (cherrie's change) (1 stick) | Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12-14 hours, until the onions are deep brown and very soft. It is almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored. Yields 3 1/2 cups. Cook's Notes: This recipe will use about 4 to 5 onions that are 3 to 4 inches in diameter, and will work best in a 4 quart slow cooker. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of " margarine " . While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. | Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2001 Report Share Posted November 13, 2001 Hi! I'm new here, but wanted to reply. We've made this with olive oil, not only with onions, but with garlic. YUM!!!!! I highly recommend taking the time to make the garlic. It can be frozen and you can cook with both it and the oil, which we drained off, in other recipes. Makes wonderful risotto (in the pressure cooker, another time saving gadget!) Sandra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2001 Report Share Posted November 13, 2001 Sandra wrote: > Hi! I'm new here, but wanted to reply. We've made this with olive > oil, not only with onions, but with garlic. YUM!!!!! I highly > recommend taking the time to make the garlic. It can be frozen and > you can cook with both it and the oil, which we drained off, in other > recipes. Makes wonderful risotto (in the pressure cooker, another > time saving gadget!) hi Sandra! welcome to our list!!!! so did the garlic turned out carmelized too? rather like roasted garlic???? it sounds lovely!!!! cherrie Quote Link to comment Share on other sites More sharing options...
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