View Full Version : Can I freeze caramelized onions?
01-06-2006, 07:43 AM
I was going to make a batch in the crockpot (from CL's Slow Cooker book) and I was curious if I could freeze leftovers after I use just part of the total....
Has anyone done this?
PS: Bucking for 5000 posts today! :D
01-06-2006, 08:05 AM
Yes, you can freeze these. I have & they defrost well & keep their taste. Since there is very little texture to loose, that is not an issue.
01-06-2006, 09:41 AM
01-06-2006, 03:52 PM
Could I beg you to post the recipe for the carmelized onions in the crockpot?? I loooove carmelized onions, but they smell the house up something terrible and take so much stirring! I imagine that using a crockpot will lessen the odor and require less stirring?
01-07-2006, 01:34 PM
I would love to have the recipe, too.
01-07-2006, 01:53 PM
This sounds very interesting, and I too would love to see how this is done.
01-07-2006, 01:59 PM
This is a CL recipe but not sure if it's the one from the supplement that swquilts is using.
* Exported from MasterCook *
Recipe By :Lora Brody
Serving Size : 4 Preparation Time :0:00
Categories : freezable make ahead
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3 pounds Vidalia onions -- or other sweet onions (about 4 medium), peeled
Combine butter and onions in an electric slow cooker. Cover and cook on LOW 24 hours.
Remove onions with a slotted spoon.
Pour the cooking liquid into a bowl. Cover and chill.
Skim solidified fat from surface; reserve for another use. Discard remaining liquid.
Calories 180 (32% from fat); Fat 6.3g (sat 3.7g, mono 1.8g, poly 0.4g); Protein 4g; Carbohydrates 29.4g; Fiber 6.1g; Cholesterol 16mg; Iron 0.8mg; Sodium 69mg; Calcium 70mg
"Recommended on CL BB"
"Cooking Light Magazine, March 2003, page 199"
"© 2003 by Southern Living, Inc."
NOTES : Serve these delicate cooked onions as a side or as a pizza topping. Or toss them with pasta, shredded Asiago cheese, and fresh herbs. They also make a fantastic addition to risotto. Use the skimmed onion-scented butter to flavor stocks or stews, or to spread over toasted slices of French or Italian bread. To ensure maximum flavor, cook the onions the full 24 hours.
01-07-2006, 02:15 PM
Thank you, Denise. That looks like the onions are whole. Can you slice them before cooking?
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