On Tue, 1 Jul 2014 21:29:04 -0700, "Julie Bove"
> wrote:

>I keep meaning to try this but haven't yet done it. Going to do it now
>though for my 4th of July baked beans. Should probably get them started
>tomorrow since the beans themselves take a good 12 or more hours in the
>Crockpot.
>
>Have you tried this method before? Are they as good as on the stove?

Never tried it, but I'd imagine the diffeence would be the
differerence in the evaporation of water from the onions as they
carmelize. In a crock pot, less water would be able to escape, as
opposed to sauteeing them in/on a hot flat open surface. With less
water escaping as they cook/carmelize, the onions would become much
wetter in a crock pot. A lot more onion flavor would be retained with
the water, but thew onions would notb dehydrate as well.

Carmelizing onions in a crock pot would certainly work, you'll just
get a slightly different result than carmelizing them on an open
surface.

John Kuthe...