Time Will Tell -- 24 Hours - Somethin' Good Blog at Allrecipes.com - 260464

Somethin' Good

Time Will Tell -- 24 hours 
 
Dec. 13, 2011 8:29 am 
Updated: Dec. 18, 2011 8:00 am
Heard about a novel way to make carmelized onions.  I always have trouble making these because I lose patience with how long it takes and the stirring etc.  New method currently under way is to make them in the crock pot.  4 sweet onions, peeled, and 1/2 cup butter.  Place in pot and COOK ON LOW FOR 24 HOURS.  Wasn't specified if you sliced or left whole, so I sliced half of them.  Cautioned not to stop cooking before the 24 hour mark or flavor will be lost.  I will let you know.  I am thinking this will be a good base for onion soup, tasty over hamburgers, yummy with some mushrooms and marsala wine on pan seared chicken.  Ideas anyone?
 
Comments
Amanda 
Dec. 13, 2011 9:00 am
Also on grilled chicken sandwhiches. Can't wait to find out how well that works. I happen to have 4 onions at home I'd be willing to use for this.
 
Dec. 13, 2011 9:14 am
24 hrs.. yikes! pls do let us know how it goes.. I hate browning onions too. it takes forever AND it mkes me cry..
 
Dec. 13, 2011 11:24 am
Never tried it but I have heard of it. I was also thinking a few weeks ago you might be able to do this in a Oven
 
Dec. 13, 2011 12:38 pm
I'm definately interested in your experiment, please be sure to post how it went in a new blog so it shows up at the tope! I'd love to try this.
 
Dec. 13, 2011 12:39 pm
tope??? top, I meant !
 
Dec. 13, 2011 2:35 pm
Amanda, put your onions in the crockpot, see new post. King: Would not want to keep oven on for 24hours, and Sue would be furious no?
 
Dec. 13, 2011 3:06 pm
Well Yes :^) but I don't think it would take too long in the oven spread out on a sheet pan.
 
Lela 
Dec. 13, 2011 3:52 pm
Cover Girl-Sounds very interesting. Let us know how they turn out. I am for anything that sounds easy.
 
Dec. 18, 2011 8:00 am
Ate the onions. Very good. Not exactly the same taste as carmelized on top of stove. I used them to make a sorta Chicken Marsala, sauteed mushrooms, seared chicken thighs and marsala wine, with the onions stirred in to the sauce. Served with mashed pots. and fresh broccoli. Good meal.
 
 
 
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covergirl

Member Since
Oct. 2011

Cooking Level
Intermediate

Cooking Interests
Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean

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Reading Books, Music, Wine Tasting

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About Me
I am a retired registered nurse. I have two fabulous grandchildren ages 10 and 7, they live only 1 mile from me so we cook together often.
My favorite things to cook
I like one pot meals, slow cooker, rustic fare. Lately, I am cultivating recipes for soup and have turned out some really good results, especially using curry seasoning. I am not a baker.
My favorite family cooking traditions
I make many of my mother's dishes. I like to entertain with just a wide array of appetizers sometimes, even though it is labor intensive.
My cooking triumphs
My Italian spaghetti sauce. My famous pot roast made in an oven bag. Appetizers.
My cooking tragedies
My latest debacle is making Pho, Vietnamese beef soup. Very labor intensive, many exotic ingredients, cook all day. I went to strain it through a cheesecloth lined colander and forgot to put anything under the colander. Down the drain it went; 7 hours worth of broth. Oh Well!
 
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