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I made these exactly as listed and they were fantastic. I squished them down into an ice tray that I sprayed with oil and froze them, popped them out and stored them in a freezer bag. They thawed out perfectly every time I used them. Thanks Mirj!
Inturned this recipe into soup, after the onions were carmelized I added 4 cans of beef broth, some thyme and a little bit of dry sherry. Served with the usual crouton and swiss melted on the top, it was fantastic.
You cannot get any easier than this for carmelized onions. I was worried at first, I put them in the old fashioned tall crockpot. You need the surface for them to carmelize properly. I did finally turn it up on high in the am and with 3 hours PERFECT carmelized onions. I mixed them in with garlic mashed potatoes to serve with BBQ ribs. The rest will be turned in French Onion Soup. Thanks Mirj for the great recipe!!!
This is a fabulous recipe! So easy and tasty. I see alot of people posting about how much liquid ia left at the end of cooking - DON'T ignore it! It is packed with delicious onion flavor. I've used the liquid in soups, sauces, beef stew...it adds a deep onion-y flavor. And when you refrigerate the liquid then remove the solidified butter that forms at the top, you have an awesome onion-butter to brown meat, scramble eggs....so many possibilities. Great recipe.
These were fantastic. I loved the smell of them as I was waking up. Thank you so much.
Depending on the moisture content of your onions, it can take longer for them to caramelize. I have been very successful, using the crock pot on high...BUT you need to stir it occasionally . Also note that at one point it will look like you have a pot of boiling onions, resist the temptation to give up....it will be worth the wait. You will find yourself adding the onions to everything. For a quick yet impressive onios soup, add broth, wine and seasoning to the caramelized onions and enjoy
I have made this many times now, it is always great! I use it in quesadillas, omelets, in between layers of potatoes as in scalloped potatoes, or in French onion soup.
Can be frozen
I was very disappointed that I did not have the results so many other posters experienced. After 8 hours in the crock pot, three of which were on high, all I had was a pot of cooked onions sitting in a lot of liquid. I don't know if this was due to my crock pot, or if this is what other people consider to be carmalized onions. I ended up pouring them into a frying pan and cooked out the water and then browned the onions. I will not be doing this method again. My normal method of cooking them very slowly in a large frying pan works so much better. They come up so sweet in the frying pan. I really wanted this recipe to work for me, as I love making caramelized onions and the do take a long time. However, the difference in taste is worth taking the extra time.
This recipe is really delicious. The second time I made it, I tried adding a 1/2 cup of water mixed with a simple soup base, such as OXO chicken or vegetable stock, which created a "French Onion Soup" at the end. Then I simply spooned the onion "soup" mixture from crockpot into bowls, put Swiss cheese and bread toasts on top, broiled a few mintues, then served.