Caramelized Onions in the Crockpot recipe?

[swquilts]

I have done a search and looked through my crockpot books, but I can't find this. :(

Does anyone have it handy?

Thanks!

[Bawstinn]

Is this the one you are looking for?

Maria

Caramelized Onions

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.

1/2 cup butter
3 pounds Vidalia 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.

Yield: 4 servings (serving size: about 1 onion)

CALORIES 180(32% from fat); FAT 6.3g (sat 3.7g,mono 1.8g,poly 0.4g); PROTEIN 4g; CHOLESTEROL 16mg; CALCIUM 70mg; SODIUM 69mg; FIBER 6.1g; IRON 0.8mg; CARBOHYDRATE 29.4g
Cooking Light, MARCH 2003

[madpots]

That is the recipe I have. Has anyone ever tried slicing the onions? I made the whole ones once and would prefer them sliced. They were very good.

[JaneStarr]

* Exported from MasterCook *

Easy Caramelized Onions -- Crockpot -- 1/2 pt

Recipe By :Beverly Mills with Alicia Ross
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large onions -- I'd use Vidalia, if available
2 tablespoons olive oil

Peel onions and cut them into 1/4 inch slices; you should have about 6 cups. Place them in a slow cooker, and drizzle the oil over the slices.

place the lid on the cooker, and adjust the heat to high. Cook 8 - 10 hours, until the onions caramelize. They will have a deep brown color.

Leftover onions may be refrigerated, covered, up to 3 days. They may be frozen up to 1 month.

Per article: Yield = 3 cups, Per 1/4 cup serving:
48 cals., 2 g. fat, 1 g. fiber
Since the only thing in this recipe that has WW points is the oil, I'd count each serving as 1/2 point. (also counts as 1/2 fat serving for those who keep track).

Description:
"Secret stash to keep on hand for speedy, last minute dinners"
Source:
""Desperation Dinners" column in The Hartford Courant 10/04/00"
Copyright:
"United Feature Syndicate"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 48 Calories; 2g Fat (42.1% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0


* Exported from MasterCook *

Frantic French Onion Soup -- 6 1/2 to 8 pts

Recipe By :Desperation Dinners Syndicated Column BY BEVERLY MILLS with Alicia Ross
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans beef broth -- (14 1/2 ounces each)
1 can fat-free chicken broth -- (14 1/2 ounces)
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/2 teaspoon bottled minced garlic
1/4 teaspoon dried thyme
2 cups Easy Caramelized Onions -- Crockpot -- 1/2 pt -- with juice (see recipe)
2 cups croutons -- plain, garlic, or butter-flavored
4 ounces Swiss cheese food product -- 4 deli slices
4 teaspoons Parmesan cheese -- or more to taste

Place broiler rack 6 inches from heat; turn on broiler.

Remove any visible fat from beef broth and pour into 4 1/2-quart Dutch oven or soup pot over high heat. Add chicken broth, sherry, Worcestershire, garlic and thyme. Stir well. Cover pot and bring to boil.

Meanwhile, place 4 oven-proof bowls on large baking sheet and set aside.

When broth boils, add caramelized onions and cover. Reduce heat to medium and boil 1 minute to incorporate onion flavor. Remove pot from heat.

Divide soup among 4 bowls and sprinkle each bowl with 1/2 cup croutons. Lay cheese slice over croutons. Sprinkle each cheese slice with 1 teaspoon Parmesan cheese (or more to taste). Place baking sheet under broiler 1 minute or until cheese melts. Using pot holders, serve at once, making sure to warn diners that bowls are very hot. Makes 4 servings.

Per DD:
Each serving contains 346 calories (47 percent from fat), 18 grams fat (8 grams saturated), 33 milligrams cholesterol, 17 grams protein, 27 grams carbohydrates, 3 grams dietary fiber and 1,711 milligrams sodium.

Per MasterCook using "Swiss cheese, lowfat " and "croutons, seasoned":
303 cals., 10 g. fat, 4 g. fiber= 6 1/2 pts
Per MasterCook using "Swiss cheese, lowfat " and fat-free Chatham Village Garlic & Onion Croutons:
330 cals, 7 g.(20%CFF) fat, 3 g. fiber = 7 pts

Description:
"French Onion Soup -- Fast! Secret is in caramelized onions, which are slow-cooked."
Source:
"http://www.ohio.com/food/desperation/docs/005985.htm"
Copyright:
"United Feature Syndicate"
Start to Finish Time:
"0:10"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 210 Calories; 7g Fat (29.5% calories from fat); 19g Protein; 17g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 912mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : Make restaurant-quality French onion soup in 10 minutes? You've got to be kidding!
That's what I thought, until our Easy Caramelized Onions transformed my life.
There is a trick, but it's a very easy one. At least a day before you want to make the soup, peel and slice half a dozen onions, throw them into a slow-cooker and drizzle a little olive oil on top. Go away and come back eight to 10 hours later.
What you'll find is beautifully brown onions, so full of flavor that all they need is a bit of broth, a splash of sherry and some cheese. Presto, you have Frantic French Onion Soup -- which, by the way, doesn't taste frantic in the least.
Last week's column also featured Easy Caramelized Onions, so maybe you already have your stash in the freezer. If not, we're repeating the recipe. You'll have enough onions for today's soup, plus a cup left over for another meal. Use the onions to top grilled steak, chops or chicken, or stir them into any casserole, stew or soup for a slow-cooked onion flavor, fast. -- DD authors



Nutr. Assoc. : 0 0 0 0 0 0 0 0 5233 0

[swquilts]

Thanks Jane, I believe that's the one I was looking for....less fat!

[JaneStarr]

For some reason, I never rec'd notification that there was a reply to this thread. I wonder why?

BTW, I really think there was another recipe from DD column that used these caramelized onions, but I can't seem to remember what it was nor find it. {{{Shrug}}} I know I made this recipe once, and all I remember was that it took forever to get rid of the oniony smell in the house. I had cooked this overnight, and onion isn't really my favorite morning scent.

Wish I remembered how they tasted...I think "okay" rather than exceptional, but definitely easy.

Jane

[swquilts]

Smell? Wonder if I could just plug the pot in outside in the garage?? Or on the patio??

[Ann Sanders]

Sure, I don't know why not. I have done that in the summertime, not that it heats up the kitchen, it has to do with the smells coming out of the crock pot. We have loved Onion Soup in the past,, so this one I will do! :)