Memorable, these onions, just thin slices of onion cooked til soft and dark and sweet in the slow cooker. My recipe is "extra-special" (I think! I hope you'll agree!) thanks to a little brown sugar and a little dry sherry and now "extra-easy" too thanks to the slow cooker.
“Do you still make your three-hour onions?” asked my cousin’s wife Sue when she and Jerry visited this summer.
Wow, mighty-memorable onions, my Caramelized Onions. Because, get this, I last made Caramelized Onions for Jerry and her, hmm, more than twelve years ago.
A Texan taught me to slice piles of onions for Caramelized Onions: they “made” my homemade fajitas, worth the three hours of slow-simmering on the stove to release a golden-dark, decidedly tasty mess of onions.
But these days, I’ve traded up from three hours on the stove for eight hours in the slow cooker.
Caramelized Onions are one of those special “building blocks” that make a home cook’s kitchen so productive. Use the onions a spoonful at a time.
Here are some ideas! Let your imagination take over, there’s no trouble finding creative uses for Caramelized Onions.Serve Caramelized Onions on the side with steaks, chops, even bison tenderloin.
Make roast beef sandwiches, slices of rare roast beef, Caramelized Onions, basil aioli and a few leaves of arugula. These sandwiches were gobbled up at a party this summer!
Start a stew with Caramelized Onions instead of sautéing onions. A time saver!
Stir a spoonful or two into biscuit dough or a breakfast omelet. A flavor boost!
Stir them into cooked broccoli or cauliflower, mash them into potatoes. Re-imagine old favorites!
Purée caramelized onions with a little vinegar and honey. You’ve got salad dressing!
Make an onion pizza! A calorie saver!
Make Mexican Pizza (Oaxaca Tlayuda)! It’s what fueled my recent
And you, what do you make with Caramelized Onions? I've got two cups in the fridge, help me use them up!
This summer, I’ve cooked Caramelized Onions four times, once on the stovetop just to compare. The stovetop works fine, it's a good activity when you’re busy around the house and can keep checking the onions. The only risk? When the onions get close to done, they move from done to burned in a couple of minutes. That’s the beauty of the slow cooker.
SLOW COOKER CARAMELIZED ONIONS
Time to table: 5 - 9 hours
Makes 1 cup Caramelized Onions per pound of uncooked whole onions
Per POUND Uncooked Whole Onions
- 1/2 tablespoon butter (my preference, for flavor) or olive oil (for vegan)
- 1/2 tablespoon brown sugar
- 1 tablespoon white wine, bourbon or dry sherry, optional
In a slow cooker, combine butter and brown sugar on high until melted.
Peel the onions. Cut in half lengthwise, place flat-side down and slice thin half rings. Stir into butter-brown sugar mixture, tossing to coat.
Cover and let cook for 4 - 8 hours on high, stirring occasionally. About half-way through, stir in liquor.
The onions are “cooked” before they caramelize. For honey-colored onions, cook for shorter time; for dark unctuous onions, cook longer. If liquid is left, either remove the cover and cook it off for 10 or 15 minutes (be careful, the onions can burn!) or just use to keep the onions extra moist.
Refrigerate until ready to use, keep for a couple of weeks.
This Week, Years Past 2002 - 2012
All-Natural Dog Treats 'Dog Chow' for Kids Fudgicles Dutch Apple Puff Pepper Steak & Mushrooms Power Food Broccoli Salad Estonian Apple Cake Banana Nut Cake with Caramel Frosting Best-Ever Caramel Cake Favorite Apple Recipes Simple Lentil Salad with Seasonal Vegetables Ribs & Sauerkraut for Slow Cooker or Dutch Oven
This Week, Elsewhere
More Surprising Recipes for Cooking, Yes, Onions!
~ Homemade Onion Dip ~
~ Roasted Whole Red Onions with Sweet Potatoes & Rosemary ~
~ more onion recipes ~
from A Veggie Venture, my food blog
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