Jim,

Place sliced onions in the SC, drizzle with a bit of EVOO and some chopped/minced garlic and cook on low for 6 to 8 hours.

Unfortunately, that thread has dropped off, but here it is pasted from my computer:

Niagara_Jim Niagara, Canada (My Page) on Mon, Dec 12, 05 at 17:30

I think I read somewhere about carmelizing onions in a slow cooker. Anybody remember how to do it?
Jim. who has a whole bunch of onions from the garden just waiting to be done.

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RE: carmelized onions Brought to you by

Posted by KatieC z5 ID (My Page) on Mon, Dec 12, 05 at 21:10

Jim, use my crockpot all the time. Just throw the onions in until they're the color you want. Stir them once in awhile. I add more onions as they cook down. It takes a good day and makes your house smell, but it's easy.

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RE: carmelized onions Brought to you by

Posted by Readinglady z8 OR (My Page) on Tue, Dec 13, 05 at 2:44

Last year I used my 6-quart Nesco, which cooks a little hotter than a slow-cooker, but the principle is the same. It comes a little closer to roasting or caramelizing as opposed to braising.
Drizzle a bit of olive oil on the bottom. Layer onions, drizzling olive oil and generous grindings of salt and pepper.

I used a "slow-cook" setting, about 225. In the Nesco it took about 2 hours to cook down about 6 quarts of onions, sliced 1/2" thick.

Then I packed the onions into plastic freezer containers and froze. I got a yield of 12 cups of onions and broth. It makes a fabulous onion soup just from the natural vegetable stock.

Carol

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RE: carmelized onions Brought to you by
Posted by annie1992 Z5 MI (My Page) on Tue, Dec 13, 05 at 11:18

I've never tried my roaster, but I do onions in my crockpot for Katie's French Onion Soup. I usually let them cook at least 12 hours on low, until they are nicely browned.Like Carol, I drizzle some olive oil in the bottom of the pot, then add the onions.
Annie

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RE: carmelized onions Brought to you by

Posted by ksrogers EasternMass Z6 (My Page) on Tue, Dec 13, 05 at 17:54

For that french onion soup, try using a lot of shallots as well. Will give a really good mellow flavor not commonly found with just using onions.

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RE: carmelized onions Brought to you by
Posted by Niagara_Jim Niagara, Canada (My Page) on Wed, Dec 14, 05 at 13:46

Thanx ladies, once again you've rescued me.
Jim

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Posted by angeliac (My Page) on Fri, Jun 22, 07 at 9:16

Is there a particular type of onion that works best? I have white, red, and a sweet type. I can't wait to try this!

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RE: carmelized onions Brought to you by

Posted by ksrogers EasternMass Z6 (My Page) on Fri, Jun 22, 07 at 13:09

Any will do. Sweets tend to brown more quickly obviously. A mix is a good way to round out the flavor.