"John Kuthe" > wrote in message
...
> 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.
>
Well, they're in there now so will report back. Also have a lot of extra
onions just in case I don't like the end results.