We like caramelized onions…very handy to have in the freezer, ready to use. Slow cooking is certainly the easiest way to prepare them, if you can stand all that delicious smell all day! I bought a $13 “original” 4 quart crock pot around the holidays last year, and tried it out with this recipe.
I froze mine in quart freezer bags, kind of dividing them into two sections in the bag, then folding the bag before freezing so I could easily remove half a bag if needed.
This means I can use up a sale bag of onions, or another way to use onions from the garden without wasting them.
This means I can use up a sale bag of onions, or another way to use onions from the garden without wasting them.
Use them as garnishes for soups, sandwiches, dips, meats, and vegetables.
Caramelized Onions in the Slow Cooker
3 pounds yellow onions (4 to 5 large onions) -- (3 to 5)
3 tablespoons extra-virgin olive oil or melted butter
1/2 teaspoon salt
3 tablespoons sherry (or balsamic or red wine vinegar)
4 quart to 6-quart slow cooker (spritz with cooking spray or oil the sides and bottom of the crock)
Thinly slice all the onions: Peel and thinly slice all of the onions into half-moons. Transfer all the onions to the slow cooker - the slow cooker should be half to three-quarters full.
Toss onions with the olive oil: Drizzle the olive oil or melted butter and the salt, if using, over the top of the onions. Toss to evenly coat all the onions with a thin glaze of oil.
Cook for 10 hours on LOW: Cover the slow cooker and cook for 10 hours on LOW. If you're around while the onions are cooking, stir them occasionally - this will help them cook more evenly, but isn't strictly necessary.
After 5 hours, I poured 3 tablespoons of sherry over the onions, stirred them and continued cooking.
After 10 hours, the onions will be golden-brown and soft, and they will have released a lot of liquid. If you like them as they are now, stop cooking and pack them up. If not, leave the lid ajar and continue cooking another hour or 2 for thicker onions.
Refrigerate or freeze the onions: Remove the onions with a slotted spoon and transfer them to refrigerator or freezer containers. If any liquid remains in the slow cooker, transfer the liquid to a separate container - this can be used as cooking broth in another recipe. Onions will keep in the refrigerator for one week or in the freezer for at least 3 months.
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