6 vidalia onions (approx. 2 ½ pounds) about 3-4 inches in diameter, peeled and left whole, ( I think it’s better putting the lot through the processor) 1 stick of butter (8 Tablespoons) Place the onions and butter in the slow cooker and cook on low, 12-24 hours until the onions are deep golden brown and very soft. Different cookers take a different amount of time, its almost impossible to over cook this. Use the onions and liquid to flavour soup, stock, stews. Add to risotto, pasta sauce and pizza topping (for pizza drain off liquid first).
Caramelized Onions Microwave (850 WATTS)
4 medium onions 50g butter 2 Tbs brown sugar
Peel the onions and cut in half horizontally. Place in a shallow microwave dish in a single layer. Put butter and sugar in a small bowl and cook on HIGH 1 minute. Mix well and spoon over the onions. Spread evenly with the back of a spoon. Cover and cook on HIGH 6 minutes. Baste the onions with the butter mixture, then recover and cook a further 6 minutes on HIGH. Spoon the butter mixture over the top and sprinkle with chopped parsley. These go well with any meat. ……………………………………………….. I have used both methods and prefer slow cooker, I find it better to put them through the processor first, chopped fine they are handy to add to a cheese or meat sandwich, meat loaf etc. Chopped up they do need a bit more stirring. I like to make a large quantity and freeze in amounts that last about 2 weeks, as one container is used I just transfer another from freezer to fridge.
They would keep in a freezer for 6 - 12 months, good for about 2 weeks in the fridge, thats why I freeze in amounts that last 2 weeks. I always have them in the fridge ready to use. Keep in mind they are concentrated, a desertspoon full is like a entire onion.
Post by Blossom/Jackie W. on May 2, 2008 20:42:13 GMT -5
Larry; I'm glad you added the "cocentrated" portion. I LOVE onions. (They don't always agree with me; or whoever I'm with if you get the drift ) I never thought to ask the storage time so I'm gald Aero did.