February 26, 2018 - 11:10am
Caramelized onions - big batch!
This has got to be the absolutely best way to caramelize a bunch of onions (in this case, about 8 largish ones). Last night I sliced them all with the mandoline (still made me cry), filled up my crock pot and tossed them by hand with a few tablespoons of olive oil and a bit of salt.
They cooked overnight (about 10 hours) on low, then a couple more hours with the lid partly off to cook down the liquid. I'll now freeze them in 100 gram batches for use in all kinds of things!
So, other than pizza (already planned), what are your favourite bready things to make with caramelized onions?
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I have read about caramelizing onions in a slow cooker but I wasn't sure if they truly caramelized. Yours look wonderful. Great idea!
in order to judge for yourself if they're the same or close enough to the ones done in a pan. Personally, I use slow-cooker ones more often, but there are times I don't, usually because I want some more texture.
Like OP, I keep single-use portions of the slow-cooked ones in my freezer, but again, doing so may not be for everyone.
Knishes especially, Pierogi's as a backup...,
Coney Island with hotdogs...,
Wild-Yeast
whenever I think about using them I don't have them ready so that is a super suggestion.
My uses are actually not bready things -
The Swiss do a quiche with onions - more sweated than caramelized but still you cook them down for 1 - 1 1/2 before baking in a savoury egg custard (for want of a better term). It is delicious and doesn't seem to have nasty side effects either!!.
The other way I have used them is also more sweating too, is for a carrot soup - it adds a lovely layer of flavour.
Thanks for the tip
Leslie
I haven't had grilled onions on a hamburger for a long time! Maybe it's time. Thanks for sharing your technique!
The onions' sweetness plays off the rye's earthy notes very nicely.
Paul
Onion soup might be a good try. Also three onion soup by adding leeks and shallots to the melange.
Wild-Yeast