Comments on: Caramelized Onions Slow Cooker Recipe : GardenFork.TV

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By: Connor

Connor — Wed, 14 Sep 2011 02:12:04 +0000

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By: Christina

Christina — Tue, 08 Mar 2011 14:10:42 +0000

I wanted to send your recipe to a friend, but it looks like the video posted is for Sous Vide. Oh no! What happened?

By: W. Charles Hollier

W. Charles Hollier — Sat, 11 Dec 2010 21:10:16 +0000

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.

By: Home Security :

Home Security : — Mon, 01 Nov 2010 03:23:17 +0000

electric stoves are smokeless that is why they are better than conventional stoves _

By: Eric Gunnar Rochow

Eric Gunnar Rochow — Sun, 04 Jul 2010 13:35:59 +0000

yeah, i have fix the title card of the show. sorry bout that

By: Ginger

Ginger — Sat, 03 Jul 2010 20:42:51 +0000

grumble, grumble … stupid computer … here’s the full link
http://www.foodnetwork.com/videos/french-onion-soup/32078.html
sorry.

By: Ginger

Ginger — Sat, 03 Jul 2010 20:40:25 +0000

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-

By: Ginger

Ginger — Sat, 03 Jul 2010 20:39:14 +0000

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 …

By: Tim

Tim — Fri, 25 Jun 2010 14:45:31 +0000

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”.

By: Katja

Katja — Fri, 25 Jun 2010 14:42:16 +0000

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

By: Mary Beth

Mary Beth — Fri, 25 Jun 2010 03:01:49 +0000

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!!

By: Pat Murphy

Pat Murphy — Fri, 25 Jun 2010 00:13:31 +0000

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

By: David

David — Thu, 24 Jun 2010 23:01:04 +0000

Ohh. Please omit the “Turn off the heat” step.

By: David

David — Thu, 24 Jun 2010 22:57:37 +0000

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.