"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>
>>>>>> 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.
>>>>
>>>> Brown gooey material probably does not make for very attractive mashed
>>>> potatoes. :-)
>>>
>>> Mine (so far) are not gooey. They are still in their pieces.
>>
>> Mine got goeey but... I chopped them. I need them in little pieces in
>> the beans.
>
> I put them on again for another 3 hours this morning. When I took them
> out they was a fair amount of liquid. I didn't want to throw it out, nor
> did I want to continue cooking them, so I put them into a saucepan and
> reduced the water on the hob.
>
> They are ok. I don't know if I would make them again because it takes
> such a long time. I have frozen mine in portions until I decide how to
> use them.
>

The recipe I used said to use the oil for cooking vegetables. Perhaps what
they meant was to use the resulting liquid. Pan cooked onions do not have
that liquid. At least mine never did. I used a big nylon serving type
spoon and spooned off two almost full spoonfuls of the liquid at some point
before they were done. And I'd say they had about the same amount when
done. Fine for the beans as I needed to add water to cook them.

But the end result of the beans leaves me with more sauce than usual. That
could be my fault though. I don't measure when I make them and just throw
things in to taste. So it could be that I started with a bit too much
liquid. They do taste really good and that's all that really matters.