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