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Caramelized onions
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Posted by
smdane05 8 (
sarahmdane@gmail.com) on
Mon, Feb 20, 12 at 3:18
I love caramelized onions. I hate cooking them. Solution? Why, yes, my old dear friend, the crockpot. This is my first time caramelizing them in the crock pot and, yes, it takes way longer, but it is very low maintenance!
I used my mandolin, cut onions to quarter inch. I melted butter with olive oil and a table spoon of sugar onnthe stove. I allowed the mixture to cool enough to handle and tossed the onions in the mix. I set the crock pot on low and in a few hours ( mine was a small batch) onions are yummy! My tip is to make sure no onions touch the side, otherwise they cook faster than the rest and ended up looking burnt. |
Follow-Up Postings:
RE: Caramelized onions
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| That's an excellent solution to caramelizing onions, thanks!! |
RE: Caramelized onions
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| How do you not let the onions touch the side of the crockpot? |
RE: Caramelized onions
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| Once they softened up and cooked down a little, I took a spatula and "scooted" the onions to the center. It's not the sides that seemed to be the problem but the onions on the side that stuck up higher than the pile on the sides. |
RE: Caramelized onions
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| I made carmalized onions a little while ago,family devoured them. Im going to make a huge batch this weekend and wanted to know weather it was a hot water bath or pressure canner item. Thanks |
RE: Caramelized onions
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| Freeze them. If you search caramilze onions on this forum, it has a pretty good discussion on it. I don't believe it is safe to hot water bath them! |
RE: Caramelized onions
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| sure they can be canned! here's a recipe that I like, http://www.digginfood.com/2010/03/tigress-can-jam-caramelized-red-onion-relish/ |
Here is a link that might be useful: tigress in a jam
RE: Caramelized onions
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| Caramelized onions are one of my all-time fav things to can! An old friend called me this very morning & said had found a jar that I had sent and smeared some on a burger yesterday. Yum! Sure wish could do in pints because goes so quickly. |
Here is a link that might be useful: Possibly helpful thread
RE: Caramelized onions
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| The caramelized onion relish recipe is "cannable" because of the generous amount of acid, both red wine and balsamic vinegar. A plain caramelized onion mixture (i.e. onions+olive oil/and or butter+optional herbs and flavoring agents) would have to be frozen. Carol |
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