Guest guest Posted July 31, 2001 Report Share Posted July 31, 2001 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 butter (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 butter. While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. | _____ RisaG MK Independent Beauty Consultant radiorlg Risa's Food Service http://www.geocities.com/radiorlg Updated 7/27/01 Quote Link to comment Share on other sites More sharing options...
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