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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Question re carmelized onions
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    Question re carmelized onions

    Gina*S
    Thu Jan 20, 2005 4:00 pm
    Food.com Groupie
    recipe #24750 is not working for me right now. I need some help. Last night I put this in my old (but works well) tall, 3 1/2 quart crockpot. This morning I woke to onions in a puddle of butter and their own juices. They are barely colored at this point. Right now I have them on high, and have the lid tilted slightly. I'm tempted to stop the whole process and toss them in a skillet to finish them off. Does anyone know why this worked for others and not me? Should I add some brown sugar to them to sweeten them up (right now they aren't sweet like regular carmelized onions always are). Thanks for you feedback.
    Gina
    Gina*S
    Thu Jan 20, 2005 5:36 pm
    Food.com Groupie
    Well, after they were in the slowcooker for 12 hours, I wound up taking out the liquid and half of the onions (and put that into the chili I'm making), adding brown sugar and a dash of balsalmic vinegar to the remainder and leaving the lid off for a while. They got better. But not as good as in the skillet. I probably won't review this recipe, since it very well could have been my equipment, or my pickiness that made me not enjoy it. icon_cry.gif
    Julesong
    Thu Jan 20, 2005 7:08 pm
    Food.com Groupie
    Hmm. I'm sorry to hear they didn't work for you! I was planning on trying it in my older crockpot, too - I'll do that soon and post how it turns out.
    Julesong
    Sun Jan 23, 2005 5:37 pm
    Food.com Groupie
    Today I was wondering about perhaps using one of those little 1.5 quart crockpots for caramelizing onions, instead of a larger size. It might cook differently. I'm thinking of going out to get one, since I've seen them pretty inexpensively at about $10...
    Gina*S
    Mon Jan 24, 2005 6:17 pm
    Food.com Groupie
    Julesong wrote:
    Today I was wondering about perhaps using one of those little 1.5 quart crockpots for caramelizing onions, instead of a larger size. It might cook differently. I'm thinking of going out to get one, since I've seen them pretty inexpensively at about $10...

    I'll be interested in hearing how this works for you! I carmelized some onions today my regular way, and remembered again why I was looking for a less tedious method.
    Mirj
    Tue Jan 25, 2005 3:34 am
    Forum Host
    I'm sorry this didn't work out for you. It works like a charm in both my 3.5 liter and my 7 liter crocks.
    Gina*S
    Tue Jan 25, 2005 11:55 am
    Food.com Groupie
    Mirj wrote:
    I'm sorry this didn't work out for you. It works like a charm in both my 3.5 liter and my 7 liter crocks.

    Thanks for your response. I may give this a try again if I can figure out what I did wrong. Is it possible that the moisture content of onions vary from region to region, or time of year? Do you leave the lid on the whole time you're cooking them?
    Mirj
    Wed Jan 26, 2005 12:38 am
    Forum Host
    I leave the lid on the whole time. Then again, my crock really boils away on high. I've had crocks that never caused liquid to boil, much prefer the higher temp ones. Maybe your crock is a low cooker?
    Westy1
    Fri Jan 28, 2005 5:22 am
    Newbie "Fry Cook" Poster
    Onions definitely need the heat. For some reason I
    find a little bit of black pepper in the bottom of the pot adds a
    bit of flavour (sweetness?). I use ex.v. olive oil.
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