"sf" > wrote in message
...
> 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.

Maybe but I don't think so. The end result is very good. A bit more sauce
than I would like but I don't dare try to cook them down any more as they
were almost on the verge of burnt. I know in my mind that they probably
would still be good had I allowed them to continue to cook. I go through
this every year. But... They were fine tasting when I got up so I shut the
heat off. I prefer eating them cold anyway and they are just for me so...