CROCKPOT--Caramelized Onions

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Caramelized Onions (Slow Cooker Cooking)

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Slow Cooker Cooking Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Vidalia or other sweet onions (4 to 5

onions, 3 to 4 inches in diameter) -- peeled & cut into

1/2 " thick to 1/4 " thick slices

8 tablespoons butter

 

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.

 

 

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 3 1/2 cups "

 

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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories

from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol;

937mg Sodium. Exchanges: 18 1/2 Fat.

 

NOTES : While this recipe calls for Vidalia onions, you can use other sweet

onions such as Maui, Walla Walla, or Texas1015s. 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 saute other vegetables, over pasta, or in

risotto.

Nutr. Assoc. : 0 0