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Crock-Pot Caramelized Onions — Slow and Steady Does the Trick
Posted By Dorothy Reinhold On February 21, 2011 @ 8:36 am In Cheap and Easy,Cooking Class,Sauces,Slow Cooker,Vegetables,Vegetarian | 70 Comments
Peel onions and cut them into thin slices; you should have about 6 cups (exact amount is not crucial, though). Mist the inside of the ceramic insert for the slow cooker, place onions in cooker and drizzle the oil over the slices. Cover and cook on high 10-12 hours, until the onions caramelize. They will have a deep brown color.
Leftover caramelized onions may be refrigerated, covered, up to a week or two. They may be frozen up to 6 months.
Makes 3 cups.
You will get best results in this recipe by using regular onions, according to Kim Reddin, director of Public and Industry Relations for the National Onion Association .
She says: Sweet onions (examples: Vidalia, Texas 1015, Walla Walla, Imperial Sweets, Oso Sweet onions, Maui Sweets) are higher in water content than cooking/storage onions available this time of year from the U.S. Most yellow storage onions are lower in water content and higher in sugar content. This means two things:
It refers to the burning or breaking down of any sugars in foods, according to food sleuth Shirley Corriher. In her book “CookWise,” she writes: “When onions cook, some of the their strong sulfur compounds dissolve and break down, and many evaporate. New compounds are formed. Some of the compounds that form in onions are even sweeter than sugars.”
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URLs in this post:
 National Onion Association: http://www.onions-usa.org
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