Recipe for September 25, 2011
Getting Ready for Winter
“This recipe is a great reason to own a slow cooker. It sounds gimmicky, but it works as well as cooking them on top of the stove and stirring by hand. It’s a watershed moment for cooks who are too time-strapped to caramelize onions the traditional way. The slow cooker will be crammed full of onions at first, but they cook down considerably. Do not skimp on the butter. It adds flavor and is an important part of the cooking process. I like to freeze these onions in 1-cup containers, just the right amount to add to a pot roast, a skillet of gravy, or a bowl of mashed potatoes.” - From the New Southern Garden Cookbook - Sheri Castle - 2011
8 tablespoons (1 stick) butter
5 pounds yellow onions*, halved lengthwise and cut into thin strips
Generously mist the inside of a 5 to 6 quart slow cooker with the spray. Put the butter in the bottom of the cooker and add the onions. Cover and cook on low until the onions are completely soft and deep golden brown, 8 to 10 hours. Do not remove the lid or stir during the first 2 hours, then stir as needed to keep the onions from sticking to the cooker and to help them cook evenly.
Use at once, or cool, cover, and refrigerate for up to 3 days, or freeze in airtight container for up to 3 months.
*Ingredients can be found at the market