"dsi1" > wrote in message
...
> On 7/3/2014 12:11 PM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>>
>>>>
>>>> In the post on her pot it says..."started at 8:15 AM, should be done by
>>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8 or
>>>> so
>>>> hours" What's not to understand? I think she knows her crock pot and
>>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot
>>>> faster
>>>> than the recipes call for so I imagine it would be closer to 8 hours in
>>>> mine too. YMMV
>>>>
>>>> Cheri
>>>
>>> I've caramelized onions for a frittata. You get a crapload amount of
>>> sliced onions and cook it in butter. You start with what seems like an
>>> impossibly large amount in a frying pan - as much as your pan can hold
>>> and fry the onions down till it's brown. It takes around 15 minutes or
>>> so. Then you add your eggs and cheese and whatever else you want. It's
>>> tasty stuff but caramelizing the onions requires your time and
>>> attention for a while.
>>
>> Yes. And based on the end results, your method yields much better
>> results.
>
> It's different. 8 hours of heat tends to liquify the onions. This is fine
> with me because I turn that liquified oniony goodness into gravy. It's a
> little sweet but adding a small amount of mustard evens things up right
> nicely.

I guess it would depend on what you do with them. Probably fine for my
beans but this is not what I want for mashed potatoes.