Caramelized Onions

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* Exported from MasterCook *

 

Caramelized Onions

 

Recipe By : " Slow Cooker Cooking " by Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 pounds Vidalia or other sweet onions

--(4 or 5 onions, 3 inches to 4 inches in

diameter) -- peeled

--cut into 1/8-to 1/4-inch-thick slices

8 tablespoons butter (see note) -- (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's

almost impossible to overcook them; make sure they cook until their color is

a deep mahogany.

 

Note: If your slow cooker is larger than 4 quarts, you can double the

onions, but it's not necessary to increase the 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 off and use it for sauteing other vegetables, or for stirring into

rice or pasta. Makes about 3 1/2 cups.

 

 

 

Source:

" Charleston Post and Courier Food Editor, Wednesday, March 14, 2001 "

 

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NOTES : Caramelized onions and their delicious juices can add flavor to

soups and

stews, or serve as a sauce for pasta, or jazz up plain mashed potatoes, or

blend beautifully into the risotto recipe above. Or you can simply serve

them on their own as a side dish for beef, pork or chicken.

 

Caramelizing onions in the slow cooker eliminates the possibility of

burning them that exists when you cook them on the stove top, " Brody says.

Cook the onions until they're a deep mahogany color. Suggested slow cooker

size for this recipe: 4 quarts

Nutr. Assoc. : 0 0 0 0

 

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