Have you ever seen the recipe/method for caramelizing onions in the
slow cooker? I'm going to try it if I ever make enough space in my
freezer to hold a decent sized batch.

BTW: Thanks for dehydrating that stock and reporting back. As a
result, I decided I'd concentrate mine via the cooktop and reduced the
last batch of chicken stock to 2 gorgeous cups of gelled goodness last
week. It certainly takes up less real estate in my freezer that way.



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Good Food.
Good Friends.
Good Memories.