CARAMELIZED ONIONS

[Guest guest]

CARAMELIZED ONIONS

 

 

Cooking Time: 12 to 14 hours on LOW

Slow Cooker Size: 4 quart

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.

 

3 pounds Vidalia 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 (1 stick) butter (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.

 

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.

 

Makes about 3 1/2 cups.

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Proverbs 16:3NASB