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Carmelized Onions




Source of Recipe


ivillage


List of Ingredients




3 pounds Vidalia or other sweet onions, peeled and cut into 1/8-inch to ¼-inch-thick slices
8 tablespoons butter (1 stick)


Recipe



Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12-14 hours, until the onions are deep brown and very soft. It is almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored. Yields 3 1/2 cups.

Cook's Notes: This recipe will use about 4 to 5 onions that are 3 to 4 inches in diameter, and will work best in a 4 quart slow cooker. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of butter.

While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s.

Don't blanch at the amount of butter called for here. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.