eleny
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Thu Jan-07-10 03:21 PM
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The crockpot is full of sliced onions |
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I could fit almost 2 bags of onions in there along with some butter. So now we wait until they caramelize.
I read the old threads about this last night so I guess it could go until midnight or maybe even noon tomorrow since I put them in a little after noon today.
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Stinky The Clown
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Thu Jan-07-10 05:13 PM
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Let 'em get really, really brown.
What kind of onions did you use? While? Yellow? Spanish? Sweet?
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eleny
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Thu Jan-07-10 05:42 PM
Response to Reply #1 |
2. I used the yellow onions that come in the small mesh bags |
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What I'm not sure about is how hot to keep them. The crockpot goes from 1 to 5. I started at 5 then after it got to sizzling I turned it down to 3. I've never caramelized onions before. But it seems to be doing fine so far as at level 3.
They're starting to get a little clear.
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Stinky The Clown
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Thu Jan-07-10 09:17 PM
Response to Reply #2 |
5. Those are probably yellow onions. |
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We do this in the oven in a cast iron dutch oven. 350 oven for hours. So your crock pot at medium is probably about right.
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eleny
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Thu Jan-07-10 06:27 PM
Response to Reply #1 |
3. P.S. Do you ladle out some of the onion juice along the way? |
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I removed about a cup and left just a little on the bottom of the crockpot. I hope this is okay. It seemed that the onions were potting in all that liquid.
I'm going to freeze the onion juice to use in my next soup.
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Warpy
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Thu Jan-07-10 06:53 PM
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4. Wow, if it had been caramelized at all, I might have added a little sherry |
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and sucked it right down!
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Stinky The Clown
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Thu Jan-07-10 09:18 PM
Response to Reply #3 |
6. Actually, they'll caramelize even with a lot of liquid in there |
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Are you making the onions for soup or just to have as an ingredient? If for soup, that juice is what you want. If for an ingredient, then you can take off as much as you wish.
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eleny
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Thu Jan-07-10 10:13 PM
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8. Probably both since I'll have a lot |
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They're looking good. I'll leave them on low overnight.
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Mira
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Thu Jan-07-10 09:59 PM
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7. I slice them, put them in the crockpot, drizzle them with EVOO, mix them up, |
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and keep them in the crockpot on low for a min of 10 hours. I use them for French Onion soup, never thought to do anything else with them. I'll keep reading to learn what else to do.
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Vinca
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Fri Jan-08-10 08:27 AM
Response to Reply #7 |
9. I never thought of doing this. What a great idea for onion soup! |
The empressof all
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Fri Jan-08-10 12:15 PM
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10. The original recipe includes a stick of butter |
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When I first read about doing this it had you slice the onions very thinly and fill the crock pot with the onions and a stick of butter :wow: :wow: :wow:. Of course I did it...had to do it right before you dink around with it. The onions were brown and luscious like no other I have tried. Now I do it with as little as a Tablespoon of EVOO or butter. I have also found adding a pinch of salt enhances the flavor.
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eleny
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Fri Jan-08-10 12:47 PM
Response to Reply #10 |
11. I read your posting in the earlier thread and also used the butter |
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Not a whole stick but still. I also added some salt and a little black pepper. And I filled the crockpot to the brim. They soften and collapse pretty quick.
They turned out great. But oh did the house smell of onions. I was going to let them go a full 24 hours. But before I went to sleep around midnight I had to open the kitchen window and pull the plug on the crockpot. And it was maybe 5 degrees outside!
The house cleared out of the aroma pretty quick, maybe 5 minutes. Actually, it was the pungent effect on the eyes that I wanted to ease and it worked out fine. Now I have a good sized tub of onions to bag up and freeze.
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tigereye
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Fri Jan-08-10 02:31 PM
Response to Reply #11 |
12. hmm, I was thinking that this might be the secret of a great soup base, eh? |
The empressof all
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Fri Jan-08-10 02:41 PM
Response to Reply #12 |
13. Easiest way to make Onion Soup.. |
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Edited on Fri Jan-08-10 02:43 PM by The empressof all
You never get that sear that true French onion soup needs but you can always finish the cooking on top of the stove to get them really dark dark brown. I make about a pot of these a month and pack in small amounts to last us a few days in the fridge. Then I defrost as I need them. We love onions on our Boca burgers so they go pretty quickly around here.
For a lovely and easy chicken dinner just nestle a boneless breasts in a pile of the onions wrap in foil or parchment and bake until chicken is cooked through. You can also add bacon or cheese as you like.
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eleny
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Fri Jan-08-10 03:16 PM
Response to Reply #13 |
14. I love fried onions on a hamburger |
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we usually make them with ground turkey these days and the onions take them right over the top. Tonight I'm broiling some pork chops and will add some of these onions on top in the broiler to finish them off the last minute or two.
I've always like some fried onions on top of mashed potatoes, too. Now I'll have a stash.
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katkat
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Sat Jan-09-10 10:50 AM
Response to Reply #11 |
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I feel a tad weird recommending this, because heaven only knows what's in it, pine extract or something, but I use Benecol in place of butter in just about everything. Dropped my cholesterol 40 points.
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BarbaRosa
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Sat Jan-09-10 02:36 PM
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16. I did that some time ago, |
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divided it up and froze the packets. Last week I put a beef roast, can of cream of mushroom soup, frozen onions, seasoning in the crockpot. Great tasting gravey.
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pengillian101
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Sun Jan-10-10 01:22 AM
Response to Reply #16 |
17. can of cream of mushroom soup |
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Glad I'm not the only one! A can of cream of mushroom soup is considered a staple to me and cooking, lol.
As for a quick-cheater's gravy - mix 1/2 can chicken or beef broth into 1 can of can of cream of mushroom soup, add a few seasonings like garlic salt, parsley, etc. Really makes a good consistency gravy. :-)
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