Caramelized Onions

Its no secret that I am not a huge fan of onions but they do add such wonderful flavor to foods. I usually puree them so fine that they’re almost liquefied or use caramelized ones (as I discovered that I like them this way in an amazing batch of French onion Soup).

A while ago,  I started cooking big batches of onions  in the crock pot.  I often try to use a variety ie. yellow, white, red, Vidalia etc. to give it more depth of flavour but it is not necessacary.  You can slice thinly with a mandolin or manually with a knife,  just make sure you`re in a well ventilated area.  I highly recommend a fan to help move the onion vapors away from you and keeping the onions cool to minimize the veggie’s chemical warfare on your eyes.

They cook for hours (for me usually 8+ hours, or until they look right ie/ dark brown) but are really low maintenance, so its not big deal. (I tend to stir a couple of times total but it isn’t necessary as I’ve also done it overnight or while away and it was fine.) Once done, to whatever darkness you are looking for,  strain them. It makes it easier to wrap in small bundles using cling film. Then I freeze them and take them out used whenever they are needed.

It really helps to enhance flavour in anything that you make that calls for onions.  Trust me,  you’ll find yourself using it more and more often. Pour the left over onion juices ( from straining) into a container & freeze. Use it to enhance a batch of French onion soup or as a great addition to the soup for extra oniony goodness.

caramelized onions

On the right the previous days batch is draining in a mesh strainer over a metal bowl. Left is a new batch, started today.

Live4Food

About 

From Ottawa, Ontario

Jody is one of a household of two swing dancing and DJ'ing foodies. For us culinary and musical adventure is always on the menu!
We always listen to music while cooking and dancing during prep has definitely been known to happen. Our kitchen's soundtrack tends to be Jazz, Blues, R&B, Soul, Motown, and Funk music. We cook from the heart, tend to host many informal dinner parties some of which are fundraisers for The Weekend to End Women's Cancers. "Adventure is out there!" but it can be at home too and we encourage friends to roll up their sleeves and participate.

Our culinary inspiration is drawn from seasonal ingredients found at farmer's markets and gardens, through travel, TV shows, all sorts of life experiences and cookbooks.

As a kid, Jody did a great deal of traveling south of the boarder and it greatly influences the foods she craves and ends up cooking. Her comfort foods tend to be simple and gravitate towards Italian and all sorts of Asian. Since her move to Ottawa she finds that she is cooking more, caring more about where her food comes from and how it is made.

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3 Responses

  1. Patty says:

    I love this idea. I always cooked them on a stove top. Do you use butter or oil or just put them in the crock pot on their own?

    • Live4Food Jody Glanzer says:

      I didn’t like having to babysit them on the stove and found that I wasn’t always patient enough to let them really cook long enough. This way I can let them cook for a very lone time and really let them get dark and full develop a nice flavour. I’ve tried with butter and with olive oil but have really found that they’re really unnecessary in the slow cooker and I like using nothing but onions.

  2. Kristy Kulyk says:

    Fantastic idea – I would have never thought to do that!

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