Along with the garlic, we also were given about 5 pounds of onions. Too many onions for just the two of us, unless we did something specific with them. Two choices, dice and freeze for future needs or cook them. We decided to do both, dice the red ones and caramelize the yellow onions.........
We already had 4 large onions in our pantry, two of which were beginning to sprout! Time to get slicing! Now I must say that this was the first time I have made caramelized onions and as such I made one mistake. Nothing that prevents us from enjoying those lovely onions, mind you, but a mistake just the same.
Our slow cooker has a clamp on each end. This is intended for securing the lid when taking the cooker to a shared meal. However I have found through my own learning process, that many foods I cook do better being cooked with the clamps in use. It seems this keeps more steam/moisture in the cooker. All my previous failures with using the old slow cooker I had, was always overly dry, tough, almost burned food.
You can bet that the next time when we make these onions I shall use the clamp for the first half of the time and remove the clamps for the remainder of the cooking. These onions are an all day project, so start early, because you won't be able to sleep if you cook these at night, the smell is that delicious!
adapted from: all those cooks out there in the blogspere!
makes about 6 cups finished product
Lots of onions
|Caramelized Onions, a slow cooker recipe|
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weekend potluck @ the country cook