Lora Brody Slow Cooker Carmelized Onions

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Lora Brody   Slow Cooker Carmelized Onions

 

3 pounds Vidalia oninons, 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

 

Author: Slow Cooker Cooking by Lora Brody

Source: Epicurious, Feb 2001

Formatted by

Chupa Babi: Dec 2009

 

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,  add to pasta sauces or in risotto.

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