Let's see - 4 cups got frozen. The remaining half cup is going to go on cheeseburgers & philly cheese steak sandwiches from CostCo. The frozen will get pulled out and used for more of the same, or added to BBQ Beans, or curries, or anything else that we look at and go 'yeah, that looks like something we'd like caramelized onions in'.
It should be possible to turn them to cheat a quick French Onion Soup - I'll have to try it some time.
Warning: 7.5 pounds of onion took about 25-26 hours to caramelize. I strongly recommend turning your crockpot on before going to bed!
Slice up your onions fairly fine - I halved my onions, then did the 'not quite all the way thru the root' quarter, and then thin-sliced them. Layer into your crockpot with your fat of choice - I use olive oil, I have used butter, you could use just about any oil - about an inch of onions, then cover with a light drizzle of oil. Repeat until your crockpot is as full as you care to fill it.
Turn the crockpot on high, and put the lid on slight off-kilter, so that steam can escape. Walk away for several hours - I can't ignore them more than 4-5 hours, they could certainly go 8-10 at this point. There will be a lot of water! Stir, re-(almost)cover. A few hours later, stir again. How frequently you need to stir is a judgment thing - I know my crockpot has some hotspots, so I tend to stir more frequently.
Stirring happens more frequently the more done they get - for the last hour or two, I just take the lid off and stir every 15-20 minutes.
Done is when you stir them up well, and the onions on the inside are the same color as the onions on top.
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branchandroot
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Date: 2015-04-27 09:31 pm (UTC)no subject
Date: 2015-04-27 09:44 pm (UTC)It should be possible to turn them to cheat a quick French Onion Soup - I'll have to try it some time.
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Date: 2015-04-27 09:49 pm (UTC)no subject
Date: 2015-04-28 01:42 am (UTC)Slice up your onions fairly fine - I halved my onions, then did the 'not quite all the way thru the root' quarter, and then thin-sliced them. Layer into your crockpot with your fat of choice - I use olive oil, I have used butter, you could use just about any oil - about an inch of onions, then cover with a light drizzle of oil. Repeat until your crockpot is as full as you care to fill it.
Turn the crockpot on high, and put the lid on slight off-kilter, so that steam can escape. Walk away for several hours - I can't ignore them more than 4-5 hours, they could certainly go 8-10 at this point. There will be a lot of water! Stir, re-(almost)cover. A few hours later, stir again. How frequently you need to stir is a judgment thing - I know my crockpot has some hotspots, so I tend to stir more frequently.
Stirring happens more frequently the more done they get - for the last hour or two, I just take the lid off and stir every 15-20 minutes.
Done is when you stir them up well, and the onions on the inside are the same color as the onions on top.
That good enough?
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Date: 2015-04-28 04:40 pm (UTC)