"Ophelia" > wrote in message
...
>
>
> "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.
>
> Hmm I reduced mine on the stove.

I thought of doing that too but rather defeats the purpose of the Crockpot.

I don't use my Crockpot much at all any more but when I do, I want to just
throw stuff in it, maybe give it a quick stir, then turn it on and go about
my business. Which is why making the beans this way works. But next year I
will do the onions in a pan first like I always did. I guess I just prefer
that method.