"Julie Bove" > wrote in message
...
>
> "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.

Why? I am no purist and I don't see the point of being so. I reduced the
liquid on high for about 10 minutes. The onions were cooked in the pot for
12 hours!!!



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