On Fri, 4 Jul 2014 04:33:22 -0700, "Julie Bove"
> wrote:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "Julie Bove" > wrote in message
> > ...
> >>
> >> "Cheri" > wrote in message
> >> ...
> >>>
> >>> "Julie Bove" > wrote in message
> >>> ...
> >>>
> >>>> That's actually the recipe that I used except that I used 4 very large
> >>>> Walla Walla Sweets.
> >>>
> >>> I love WW Sweets, and I imagine they would have more moisture than
> >>> yellow onions when slow cooking like that?
> >>
> >> That may well be. The end result was very sweet but there is just
> >> something missing. I do mine in the skillet with olive oil as well but
> >> there seems to be a depth of flavor missing in the Crockpot ones.
> >>
> >> I have used these particular onions many times to make faux pierogies.
> >> The flavor just isn't quite there.
> >
> > Have you thought of adding a little of your brown Splenda?
>
> No because it has sugar in it. I do use a small amount of molasses and then
> the regular Splenda.

Aren't Walla Wallas sweet onions? Maybe throwing out that liquid is
at the root of your problem.

--
All you need is love. But a little chocolate now and then doesn't hurt.