Caramelized Onions Slow Cooker Recipe : GardenFork.TV
Caramelized Onions can be time consuming, and I always burn them. Here is a version of a Slow Cooker Recipe for Caramelized Onions that I found on Epicurious.com .
Super Simple Slow Cooker Caramlized Onion Recipe
6 sweet onions – Walla Wallas, Vidalias, etc.
1 stick of butter
Slice onions in half, and then into 1/4 – 1/2 inch slices.
Put the onions and the stick of butter into a slow cooker, cover, and set on low.
let cook for about 12-15 hours, you can stir it a few times if you like.
Test them at 12 hours, if they aren’t done, cook another hour or two.
Drain the liquid and serve the onions as you like. I love them with mashed potatoes
Don’t feed the butter-onion liquid to your Labradors, its not good for their digestive system…
what are your caramelized onion tricks or recipes? please share them below:
Other neat stuff to check out:
Heat a heavy bottom pan over high heat. Slice onions very thin. Put a lot of butter in the pan. Add onion immediately. Add a healthy pinch of salt. Turn heat to low. Stir. Cover with a tight fitting lid. Turn off the heat. Walk away for thirty minutes. Open. Stir. Eat.
Ohh. Please omit the “Turn off the heat” step.
Hey Eric – I agree with David except I don’t cover the pan. Cook the onions over a low , very low flame ( I burn stuff on electric stoves!) with butter and maybe a splash of olive oil. Let it slowly saute, stir occasionally . Thirty or so minutes later and Bob’s your uncle – carmelized onions! They make a killer French Onion soup!
Vidalia onions are a trademarked product and originally came from Vidalia, Georgia – they are now grown in other areas of Georgia .
Love the peonies! They are one of my favorite flowers!
Also – life is too short not to feed the dogs from the table!
Pat
Do you stir them into mashies…we do, yum!
Good topping for pizza too!
Add to your favorite omelet.
Serve over steak.
and so on and so on…we love onions!!
Enjoy!!
This video reminded me of a very traditional Dutch recipe for leftover beef:
Hachee pronounced has jee
Lots of onions thickly sliced
Leftover beef or beef suitable for stewing about half the weight of the onions or even less
Salt, pepper
1 bayleaf, 2 cloves
1/2 stick of butter
1/2 cup water
Cut the beef in bitesize chunks, mix with the onions and salt and pepper.
Butter, bayleaf and cloves on top, pour the water in.
Cook on low, preferably overnight. Take the bayleaf and cloves out.
Serve with mashed potatoes or cooked potatoes.
Dutch winter dish
Great idea! Perfect for having things ready for Sunday lunch.
By the way, the title screen at the beginning of the video said “Beer Cool Sous Vide”.
LOL – I had to restart the video three times and decided that the “Beer Cooler” episode was a good one, wouldn’t hurt ot watch it again … and then after the opening plackard faded off, I found that it was indeed the Onion episode and not the Beer Cooler one. Oops.
Yes – only onions grown in Vidalia, GA are allowed to be called a Vidalia onion – which is ok, because the soil in Vidalia is what makes them taste so different than other onions.
Or you can use Alton Brown’s version (less butter) in the slow cooker as well overnight (at least up until the wine portion of it) for all sauted/carmelized onion applications …
rats – there was supposed to be a video there for you to watch … here is the link instead:
http://www.foodnetwork.com/videos/french-onion-
grumble, grumble … stupid computer … here’s the full link
http://www.foodnetwork.com/videos/french-onion-soup/32078.html
sorry.
yeah, i have fix the title card of the show. sorry bout that
electric stoves are smokeless that is why they are better than conventional stoves _
I just saw your unusual and highly interesting show on making a pizza peel. Highly useful and entertaining as well, without counting your engaging personality. My guess is that if you were a university professor, your classes would fill up before the end of the first day of registration. Everyone should have a neighbor like you, or at least on the same block. Count on me to check your site often.
I wanted to send your recipe to a friend, but it looks like the video posted is for Sous Vide. Oh no! What happened?
forums that are across the very same topics? Thank you!
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