Brooklyn1 wrote:
>

> A little while ago the wind was howling, lightening was blinding, the
> thunder was deafening, the heavens opened, and the sun was snuffed
> out:
> http://i62.tinypic.com/2l9r5i1.jpg

This reminds me that I'm in for a bit of weather tonight and early
tomorrow as the hurricane goes by. Category 2 now (or is it soon to
be?). Regardless it will pass close and could even turn back to pure
north and slam us. Too close for comfort.

Here's a good satellite photo (look at the first and latest one). The
weather on television shows a map with a little swirl and a projected
path. These pics show just how large hurricanes are.

http://www.wusa9.com/picture-gallery...ages/12066245/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Cheri" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Gary" > wrote in message
>>>>>> ...
>>>>>>> Julie Bove wrote:
>>>>>>>>
>>>>>>>> "Gary" > wrote in message
>>>>>>>> ...
>>>>>>>> > Sqwertz wrote:
>>>>>>>> >>
>>>>>>>> >> On Tue, 1 Jul 2014 21:29:04 -0700, Julie Bove wrote:
>>>>>>>> >>
>>>>>>>> >> > I keep meaning to try this but haven't yet done it. Going to
>>>>>>>> >> > do it now
>>>>>>>> >> > though for my 4th of July baked beans. Should probably get
>>>>>>>> >> > them
>>>>>>>> >> > started
>>>>>>>> >> > tomorrow since the beans themselves take a good 12 or more
>>>>>>>> >> > hours in the
>>>>>>>> >> > Crockpot.
>>>>>>>> >> >
>>>>>>>> >> > Have you tried this method before? Are they as good as on the
>>>>>>>> >> > stove?
>>>>>>>> >>
>>>>>>>> >> They will not work in your crock pot.
>>>>>>>> >
>>>>>>>> > IMO, this is NOT a crockpot meal. Caramelize your onions the
>>>>>>>> > proper
>>>>>>>> > way in a frying pan and spend the time watching them. Soak and
>>>>>>>> > cook
>>>>>>>> > your beans in water. 4th of July, combine everything and the
>>>>>>>> > other
>>>>>>>> > ingredients and bake in the oven.
>>>>>>>>
>>>>>>>> I always cook my beans first on top of the stove and then put all
>>>>>>>> of the
>>>>>>>> "baked" stuff in there and finish them in the Crockpot. They come
>>>>>>>> out very
>>>>>>>> nicely in there. Only thing different this year is that I am
>>>>>>>> trying to do
>>>>>>>> the onions in there first. We'll see...
>>>>>>>
>>>>>>> I see it's done but takes about 15 hours. Let us know how they turn
>>>>>>> out.
>>>>>>>
>>>>>>> http://www.wikihow.com/Make-Caramelized-Onions
>>>>>>
>>>>>> Seems like they would be just fine in 8 or so hours in this recipe.
>>>>>>
>>>>>> http://www.shockinglydelicious.com/c...oes-the-trick/
>>>>>
>>>>> That's actually the recipe that I used except that I used 4 very large
>>>>> Walla Walla Sweets.
>>>>
>>>> But I just realized that I read the recipe wrong. I looked at sooo
>>>> many! I thought the cook time was 6-8 hours on low. Oops! I did start
>>>> them out for an hour on high. So I have since cranked up the heat and
>>>> they are getting darker quickly. I have them in the newer pot and I
>>>> think it gets hotter than my other two.
>>>
>>> So, should you be cooking them at 6-8 hours on high?
>>
>> Well, I think they've been on high now for about 6 hours and they are
>> still not done. Looks like I'll be getting to sleep super extra late!
>> This darned house is still too hot to be able to sleep. Chilly outside
>> now. Grrr...
>
> Oh dear. Well, I just used up all my onions and almost filled my slow
> cooker! I put in quite a lot of butter and it is on high for 7 hours.
> That will take me through to around 6 pm my time. Are you stirring yours
> occasionally?

Yes. I found it necessary to stir them once in a while. I also removed two
big spoonfuls of liquid and tossed it out. Probably wasn't necessary as
when I finally put it back on high, the extra liquid mostly cooked off.

They're done now. Finally got done around 5:00 a.m. I put them on to cook
probably around 2:30 but keep in mind that while I had them on high for the
first hour, the next 7 or so were on low. I should have left them on high.

The end result? Just kind of meh. Seems like they are lacking salt which
of course I did not add. But I never add salt when I make them on the
stove. I actually like them better when made on the stove. But for my bean
recipe, I don't think it will matter. I'm going to put them back in the pot
with other stuff and cook them for at least 12 more hours.

So will I be making these again? Probably not. It's not a problem for me
to make them on top of the stove at all and I really do like them a lot
better when made that way.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> "Gary" wrote:
>> > I see it's done but takes about 15 hours. Let us know how they turn
>> > out.
>> > http://www.wikihow.com/Make-Caramelized-Onions
>>
>
>> Seems like they would be just fine in 8 or so hours in this recipe.
>>
>> http://www.shockinglydelicious.com/c...oes-the-trick/
>
> Why do you say "8 or so hours?"
> That recipe says to "Cover and cook on high 10-12
> hours, until the onions caramelize."

I made the same mistake too. I think it had to with the time that they
wrote on the Post It. But I had also looked at many other recipes so I just
thought I had gotten myself confused.

"Cheri" > wrote in message
...
>
> "Gary" > wrote in message
> ...
>> Cheri wrote:
>>>
>>> "Gary" wrote:
>>> > I see it's done but takes about 15 hours. Let us know how they turn
>>> > out.
>>> > http://www.wikihow.com/Make-Caramelized-Onions
>>>
>>
>>> Seems like they would be just fine in 8 or so hours in this recipe.
>>>
>>> http://www.shockinglydelicious.com/c...oes-the-trick/
>>
>> Why do you say "8 or so hours?"
>> That recipe says to "Cover and cook on high 10-12
>> hours, until the onions caramelize."
>>
>> ?
>
> In the post on her pot it says..."started at 8:15 AM, should be done by
> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8 or so
> hours" What's not to understand? I think she knows her crock pot and
> that's a suggestion of at least 8 hours. My crock pot cooks a lot faster
> than the recipes call for so I imagine it would be closer to 8 hours in
> mine too. YMMV

And it probably would have been had I not cooked them for so long on low.

"dsi1" > wrote in message
...
> On 7/3/2014 7:13 AM, Cheri wrote:
>>
>>
>> In the post on her pot it says..."started at 8:15 AM, should be done by
>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8 or so
>> hours" What's not to understand? I think she knows her crock pot and
>> that's a suggestion of at least 8 hours. My crock pot cooks a lot faster
>> than the recipes call for so I imagine it would be closer to 8 hours in
>> mine too. YMMV
>>
>> Cheri
>
> I've caramelized onions for a frittata. You get a crapload amount of
> sliced onions and cook it in butter. You start with what seems like an
> impossibly large amount in a frying pan - as much as your pan can hold and
> fry the onions down till it's brown. It takes around 15 minutes or so.
> Then you add your eggs and cheese and whatever else you want. It's tasty
> stuff but caramelizing the onions requires your time and attention for a
> while.

Yes. And based on the end results, your method yields much better results.

"Cheri" > wrote in message
...
> I know about carmelizing onions, I've done it many times in a skillet, but
> never in a crockpot. The last time was when I made German Zwiebelkuchen
> last year.

Keep using your skillet!

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>>
>>>>
>>>> In the post on her pot it says..."started at 8:15 AM, should be done by
>>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8 or
>>>> so
>>>> hours" What's not to understand? I think she knows her crock pot and
>>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot
>>>> faster
>>>> than the recipes call for so I imagine it would be closer to 8 hours in
>>>> mine too. YMMV
>>>>
>>>> Cheri
>>>
>>> I've caramelized onions for a frittata. You get a crapload amount of
>>> sliced onions and cook it in butter. You start with what seems like an
>>> impossibly large amount in a frying pan - as much as your pan can hold
>>> and fry the onions down till it's brown. It takes around 15 minutes or
>>> so. Then you add your eggs and cheese and whatever else you want. It's
>>> tasty stuff but caramelizing the onions requires your time and attention
>>> for a while.
>>
>> I know about carmelizing onions, I've done it many times in a skillet,
>> but never in a crockpot. The last time was when I made German
>> Zwiebelkuchen last year.
>
> I am making them in my crockpot as we speak) They smell good but I
> doubt they will be cooked before I go to bed. If they are not I will just
> turn it off and restart them in the morning.

I hope yours come out better than mine did.

"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.

On 7/3/2014 12:11 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>
>>>
>>> In the post on her pot it says..."started at 8:15 AM, should be done by
>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8 or so
>>> hours" What's not to understand? I think she knows her crock pot and
>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot faster
>>> than the recipes call for so I imagine it would be closer to 8 hours in
>>> mine too. YMMV
>>>
>>> Cheri
>>
>> I've caramelized onions for a frittata. You get a crapload amount of
>> sliced onions and cook it in butter. You start with what seems like an
>> impossibly large amount in a frying pan - as much as your pan can hold
>> and fry the onions down till it's brown. It takes around 15 minutes or
>> so. Then you add your eggs and cheese and whatever else you want. It's
>> tasty stuff but caramelizing the onions requires your time and
>> attention for a while.
>
> Yes. And based on the end results, your method yields much better results.

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.

"Terrence Crimmins" > wrote in message
...
That is an excellent tip, the recipe to caramelize the onions in the
crockpot would save a lot of trouble (and heat!)

My father, years ago, was in Boston and found out the formerly world famous
baked bean recipe of Durgin Park. He must have missed the part when they
told him you had to boil the navy beans for three minutes then let them sit
over night, as he would put the beans in the oven for days at a time and
they would not tenderize. After he finished tearing his hair out, he went
and bought good old B&M baked beans and abridged the recipe using them.

Beans, on top and bottom, bacon, green peppers, onions and celery in the
middle, with dried mustard and ketchup, and lots of ketchup on top. To me,
it's a baked item, preferably in a stonewear.

---

He might have done something else wrong too. I can remember as a young
adult, boiling beans next to forever. I actually had one batch that never
did get soft. The reason? Most likely because I seasoned them first. Salt
can make them tough. Also, we had no pull dates on beans in those days and
I suspect more often than not, we were buying very old ones.

These days I find that even when the package says to cook for an hour, if
they are super fresh, they only take perhaps 40 minutes. I use the quick
soak method. Bring to a boil, boil for a minute or perhaps three, depending
on the type of beans. Turn off heat, cover and let sit for an hour. Drain,
add fresh water then cook. I always cook my beans first before making the
baked beans.

I happen to like making mine from scratch but it would seem that most people
don't do this. Even when I was a kid, people started with canned pork and
beans or even already made up canned baked beans and merely doctored them up
some more. Although they tasted good, my method makes them less carby.
Yeah, they still have a lot of carbs but much less than most. And that will
be my meal. That and some coleslaw which will be made with Splenda.

"dsi1" > wrote in message
...
> On 7/3/2014 12:11 PM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>>
>>>>
>>>> In the post on her pot it says..."started at 8:15 AM, should be done by
>>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8 or
>>>> so
>>>> hours" What's not to understand? I think she knows her crock pot and
>>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot
>>>> faster
>>>> than the recipes call for so I imagine it would be closer to 8 hours in
>>>> mine too. YMMV
>>>>
>>>> Cheri
>>>
>>> I've caramelized onions for a frittata. You get a crapload amount of
>>> sliced onions and cook it in butter. You start with what seems like an
>>> impossibly large amount in a frying pan - as much as your pan can hold
>>> and fry the onions down till it's brown. It takes around 15 minutes or
>>> so. Then you add your eggs and cheese and whatever else you want. It's
>>> tasty stuff but caramelizing the onions requires your time and
>>> attention for a while.
>>
>> Yes. And based on the end results, your method yields much better
>> results.
>
> 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.

On 7/3/2014 1:01 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On 7/3/2014 12:11 PM, Julie Bove wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>>>
>>>>>
>>>>> In the post on her pot it says..."started at 8:15 AM, should be
>>>>> done by
>>>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8
>>>>> or so
>>>>> hours" What's not to understand? I think she knows her crock pot and
>>>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot
>>>>> faster
>>>>> than the recipes call for so I imagine it would be closer to 8
>>>>> hours in
>>>>> mine too. YMMV
>>>>>
>>>>> Cheri
>>>>
>>>> I've caramelized onions for a frittata. You get a crapload amount of
>>>> sliced onions and cook it in butter. You start with what seems like an
>>>> impossibly large amount in a frying pan - as much as your pan can hold
>>>> and fry the onions down till it's brown. It takes around 15 minutes or
>>>> so. Then you add your eggs and cheese and whatever else you want. It's
>>>> tasty stuff but caramelizing the onions requires your time and
>>>> attention for a while.
>>>
>>> Yes. And based on the end results, your method yields much better
>>> results.
>>
>> 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. :-)

On 7/3/2014 4:34 PM, Gary wrote:

> This reminds me that I'm in for a bit of weather tonight and early
> tomorrow as the hurricane goes by. Category 2 now (or is it soon to
> be?). Regardless it will pass close and could even turn back to pure
> north and slam us. Too close for comfort.
>
> Here's a good satellite photo (look at the first and latest one). The
> weather on television shows a map with a little swirl and a projected
> path. These pics show just how large hurricanes are.
>
> http://www.wusa9.com/picture-gallery...ages/12066245/

Satellite photos of hurricanes always make me think of whipped cream.
Stay safe Gary!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"dsi1" > wrote in message
...
> On 7/3/2014 1:01 PM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/3/2014 12:11 PM, Julie Bove wrote:
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>>>>
>>>>>>
>>>>>> In the post on her pot it says..."started at 8:15 AM, should be
>>>>>> done by
>>>>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8
>>>>>> or so
>>>>>> hours" What's not to understand? I think she knows her crock pot and
>>>>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot
>>>>>> faster
>>>>>> than the recipes call for so I imagine it would be closer to 8
>>>>>> hours in
>>>>>> mine too. YMMV
>>>>>>
>>>>>> Cheri
>>>>>
>>>>> I've caramelized onions for a frittata. You get a crapload amount of
>>>>> sliced onions and cook it in butter. You start with what seems like an
>>>>> impossibly large amount in a frying pan - as much as your pan can hold
>>>>> and fry the onions down till it's brown. It takes around 15 minutes or
>>>>> so. Then you add your eggs and cheese and whatever else you want. It's
>>>>> tasty stuff but caramelizing the onions requires your time and
>>>>> attention for a while.
>>>>
>>>> Yes. And based on the end results, your method yields much better
>>>> results.
>>>
>>> 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. :-)

No. When I pan fry, the texture is different than what I got in the Crock.
Still brown but not exactly gooey.

On 7/3/2014 3:42 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
>>
>> Brown gooey material probably does not make for very attractive mashed
>> potatoes. :-)
>
> No. When I pan fry, the texture is different than what I got in the
> Crock. Still brown but not exactly gooey.

The brown gooey stuff is what you get when onions have been cooking for
8 hours. The stuff you make on the stove in ten minutes or so is just
fine. I could go for some right now with pork chops. Yummy!

"dsi1" > wrote in message
...
> On 7/3/2014 3:42 PM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>>>
>>> Brown gooey material probably does not make for very attractive mashed
>>> potatoes. :-)
>>
>> No. When I pan fry, the texture is different than what I got in the
>> Crock. Still brown but not exactly gooey.
>
> The brown gooey stuff is what you get when onions have been cooking for 8
> hours. The stuff you make on the stove in ten minutes or so is just fine.
> I could go for some right now with pork chops. Yummy!

I could go for some with my mashed potatoes! But instead I have turkey and
gravy.

On Thu, 03 Jul 2014 15:48:07 -1000, dsi1
> wrote:

> On 7/3/2014 3:42 PM, Julie Bove wrote:
> >
> > "dsi1" > wrote in message
> >>
> >> Brown gooey material probably does not make for very attractive mashed
> >> potatoes. :-)
> >
> > No. When I pan fry, the texture is different than what I got in the
> > Crock. Still brown but not exactly gooey.
>
> The brown gooey stuff is what you get when onions have been cooking for
> 8 hours. The stuff you make on the stove in ten minutes or so is just
> fine. I could go for some right now with pork chops. Yummy!

When I make caramelized onions, it takes closer to an hour. Onions
that cook your way (in ten minutes) are "browned", not caramelized.



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

"dsi1" > wrote in message
...

> I'll cook a pork butt on a bed of onions in the oven for 5 to 8 hours.
> It's pretty much the same idea. Doing it in a crockpot is a lot more
> efficent.

I think it would be too, but I haven't done it. The next time I make
carmelized onions I will try it though.

Cheri

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>> I know about carmelizing onions, I've done it many times in a skillet,
>> but never in a crockpot. The last time was when I made German
>> Zwiebelkuchen last year.
>
> Keep using your skillet!

I think the Walla Walla sweets might not be the best for the crock pot. I'm
curious, so one of these days I'll try it with yellow onions.

Cheri

On 7/3/2014 6:44 PM, sf wrote:
>
> When I make caramelized onions, it takes closer to an hour. Onions
> that cook your way (in ten minutes) are "browned", not caramelized.
>
>
>
This shocking news to me. Isn't browning an indication of caramelization?

On 7/3/2014 8:02 PM, Cheri wrote:
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>> I know about carmelizing onions, I've done it many times in a
>>> skillet, but never in a crockpot. The last time was when I made
>>> German Zwiebelkuchen last year.
>>
>> Keep using your skillet!
>
> I think the Walla Walla sweets might not be the best for the crock pot.
> I'm curious, so one of these days I'll try it with yellow onions.
>
> Cheri

You're right that it's kind of a waste to treat sweet onions this way.
The magic of the process is that you can turn ordinary sulfur-laden
onions with a nasty bite into something sweet and savory. It's quite
amazing.

"sf" > wrote in message
news
> On Thu, 03 Jul 2014 15:48:07 -1000, dsi1
> > wrote:
>
>> On 7/3/2014 3:42 PM, Julie Bove wrote:
>> >
>> > "dsi1" > wrote in message
>> >>
>> >> Brown gooey material probably does not make for very attractive mashed
>> >> potatoes. :-)
>> >
>> > No. When I pan fry, the texture is different than what I got in the
>> > Crock. Still brown but not exactly gooey.
>>
>> The brown gooey stuff is what you get when onions have been cooking for
>> 8 hours. The stuff you make on the stove in ten minutes or so is just
>> fine. I could go for some right now with pork chops. Yummy!
>
> When I make caramelized onions, it takes closer to an hour. Onions
> that cook your way (in ten minutes) are "browned", not caramelized.
>
>

I never exactly timed mine. But not sure that it takes an hour.

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>> I know about carmelizing onions, I've done it many times in a skillet,
>>> but never in a crockpot. The last time was when I made German
>>> Zwiebelkuchen last year.
>>
>> Keep using your skillet!
>
> I think the Walla Walla sweets might not be the best for the crock pot.
> I'm curious, so one of these days I'll try it with yellow onions.

You can report back.

Even though I like the smell of onions, after a while it did get very
overwhelming and while I don't mind stirring things, it was a PITA to keep
going back every hour or so to stir.

When I first read of this, the person who gave me the idea said she did hers
overnight while sleeping. I can't really see that working.

"dsi1" > wrote in message
...
> On 7/3/2014 8:02 PM, Cheri wrote:
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>> I know about carmelizing onions, I've done it many times in a
>>>> skillet, but never in a crockpot. The last time was when I made
>>>> German Zwiebelkuchen last year.
>>>
>>> Keep using your skillet!
>>
>> I think the Walla Walla sweets might not be the best for the crock pot.
>> I'm curious, so one of these days I'll try it with yellow onions.
>>
>> Cheri
>
> You're right that it's kind of a waste to treat sweet onions this way. The
> magic of the process is that you can turn ordinary sulfur-laden onions
> with a nasty bite into something sweet and savory. It's quite amazing.

I wanted super sweet for the baked beans so that I didn't have to add as
much sweetener. They are in the Crockpot now but it's not yet turned on.
Flavor is perfect.

"dsi1" > wrote in message
...
> On 7/3/2014 6:44 PM, sf wrote:
>>
>> When I make caramelized onions, it takes closer to an hour. Onions
>> that cook your way (in ten minutes) are "browned", not caramelized.
>>
>>
>>
> This shocking news to me. Isn't browning an indication of caramelization?

Yes.

On 7/3/2014 8:37 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On 7/3/2014 8:02 PM, Cheri wrote:
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>> I know about carmelizing onions, I've done it many times in a
>>>>> skillet, but never in a crockpot. The last time was when I made
>>>>> German Zwiebelkuchen last year.
>>>>
>>>> Keep using your skillet!
>>>
>>> I think the Walla Walla sweets might not be the best for the crock pot.
>>> I'm curious, so one of these days I'll try it with yellow onions.
>>>
>>> Cheri
>>
>> You're right that it's kind of a waste to treat sweet onions this way.
>> The magic of the process is that you can turn ordinary sulfur-laden
>> onions with a nasty bite into something sweet and savory. It's quite
>> amazing.
>
> I wanted super sweet for the baked beans so that I didn't have to add as
> much sweetener. They are in the Crockpot now but it's not yet turned
> on. Flavor is perfect.

Congrats on that!

"dsi1" > wrote in message
...
> On 7/3/2014 8:37 PM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/3/2014 8:02 PM, Cheri wrote:
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Cheri" > wrote in message
>>>>> ...
>>>>>> I know about carmelizing onions, I've done it many times in a
>>>>>> skillet, but never in a crockpot. The last time was when I made
>>>>>> German Zwiebelkuchen last year.
>>>>>
>>>>> Keep using your skillet!
>>>>
>>>> I think the Walla Walla sweets might not be the best for the crock pot.
>>>> I'm curious, so one of these days I'll try it with yellow onions.
>>>>
>>>> Cheri
>>>
>>> You're right that it's kind of a waste to treat sweet onions this way.
>>> The magic of the process is that you can turn ordinary sulfur-laden
>>> onions with a nasty bite into something sweet and savory. It's quite
>>> amazing.
>>
>> I wanted super sweet for the baked beans so that I didn't have to add as
>> much sweetener. They are in the Crockpot now but it's not yet turned
>> on. Flavor is perfect.
>
> Congrats on that!

Thanks. Just waiting for the aroma to kick in.

"Julie Bove" > wrote in message
...

>> Oh dear. Well, I just used up all my onions and almost filled my slow
>> cooker! I put in quite a lot of butter and it is on high for 7 hours.
>> That will take me through to around 6 pm my time. Are you stirring
>> yours occasionally?
>
> Yes. I found it necessary to stir them once in a while. I also removed
> two big spoonfuls of liquid and tossed it out. Probably wasn't necessary
> as when I finally put it back on high, the extra liquid mostly cooked off.
>
> They're done now. Finally got done around 5:00 a.m. I put them on to
> cook probably around 2:30 but keep in mind that while I had them on high
> for the first hour, the next 7 or so were on low. I should have left them
> on high.
>
> The end result? Just kind of meh. Seems like they are lacking salt which
> of course I did not add. But I never add salt when I make them on the
> stove. I actually like them better when made on the stove. But for my
> bean recipe, I don't think it will matter. I'm going to put them back in
> the pot with other stuff and cook them for at least 12 more hours.
>
> So will I be making these again? Probably not. It's not a problem for me
> to make them on top of the stove at all and I really do like them a lot
> better when made that way.

I switched mine off before I went to bed and on again this morning. They
look fairly good and no liquid. I'll take another pic. I'll leave mine
in for a few more hours and see how they go. If I make them in future, I
think I will start them early in the day.



--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>>>
>>>>>
>>>>> In the post on her pot it says..."started at 8:15 AM, should be done
>>>>> by
>>>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8 or
>>>>> so
>>>>> hours" What's not to understand? I think she knows her crock pot and
>>>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot
>>>>> faster
>>>>> than the recipes call for so I imagine it would be closer to 8 hours
>>>>> in
>>>>> mine too. YMMV
>>>>>
>>>>> Cheri
>>>>
>>>> I've caramelized onions for a frittata. You get a crapload amount of
>>>> sliced onions and cook it in butter. You start with what seems like an
>>>> impossibly large amount in a frying pan - as much as your pan can hold
>>>> and fry the onions down till it's brown. It takes around 15 minutes or
>>>> so. Then you add your eggs and cheese and whatever else you want. It's
>>>> tasty stuff but caramelizing the onions requires your time and
>>>> attention for a while.
>>>
>>> I know about carmelizing onions, I've done it many times in a skillet,
>>> but never in a crockpot. The last time was when I made German
>>> Zwiebelkuchen last year.
>>
>> I am making them in my crockpot as we speak) They smell good but I
>> doubt they will be cooked before I go to bed. If they are not I will
>> just turn it off and restart them in the morning.
>
> I hope yours come out better than mine did.

I've taken two pics so far. I tasted mine this am and they were not so
sweet. Maybe that will develop over the day. I don't need the crock pot
for anything else so I'll just let them roll

--
http://www.helpforheroes.org.uk/shop/

"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?

--
http://www.helpforheroes.org.uk/shop/

"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.

--
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"dsi1" > wrote in message
...
> On 7/3/2014 8:02 PM, Cheri wrote:
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>> I know about carmelizing onions, I've done it many times in a
>>>> skillet, but never in a crockpot. The last time was when I made
>>>> German Zwiebelkuchen last year.
>>>
>>> Keep using your skillet!
>>
>> I think the Walla Walla sweets might not be the best for the crock pot.
>> I'm curious, so one of these days I'll try it with yellow onions.
>>
>> Cheri
>
> You're right that it's kind of a waste to treat sweet onions this way. The
> magic of the process is that you can turn ordinary sulfur-laden onions
> with a nasty bite into something sweet and savory. It's quite amazing.

That is the kind of onions I am working with. I haven't seen Walla Walla
onions.

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 7/3/2014 7:13 AM, Cheri wrote:
>>>>>>
>>>>>>
>>>>>> In the post on her pot it says..."started at 8:15 AM, should be done
>>>>>> by
>>>>>> 4-6 PM." 8:15 to 4 is a tad less than 8 hours, that's why I say "8 or
>>>>>> so
>>>>>> hours" What's not to understand? I think she knows her crock pot and
>>>>>> that's a suggestion of at least 8 hours. My crock pot cooks a lot
>>>>>> faster
>>>>>> than the recipes call for so I imagine it would be closer to 8 hours
>>>>>> in
>>>>>> mine too. YMMV
>>>>>>
>>>>>> Cheri
>>>>>
>>>>> I've caramelized onions for a frittata. You get a crapload amount of
>>>>> sliced onions and cook it in butter. You start with what seems like an
>>>>> impossibly large amount in a frying pan - as much as your pan can hold
>>>>> and fry the onions down till it's brown. It takes around 15 minutes or
>>>>> so. Then you add your eggs and cheese and whatever else you want. It's
>>>>> tasty stuff but caramelizing the onions requires your time and
>>>>> attention for a while.
>>>>
>>>> I know about carmelizing onions, I've done it many times in a skillet,
>>>> but never in a crockpot. The last time was when I made German
>>>> Zwiebelkuchen last year.
>>>
>>> I am making them in my crockpot as we speak) They smell good but I
>>> doubt they will be cooked before I go to bed. If they are not I will
>>> just turn it off and restart them in the morning.
>>
>> I hope yours come out better than mine did.
>
> I've taken two pics so far. I tasted mine this am and they were not so
> sweet. Maybe that will develop over the day. I don't need the crock pot
> for anything else so I'll just let them roll

My beans are cooking now. I just hope that the onions cook down some. The
texture isn't right to me.

"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.

"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.

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On 7/3/2014 8:02 PM, Cheri wrote:
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>> I know about carmelizing onions, I've done it many times in a
>>>>> skillet, but never in a crockpot. The last time was when I made
>>>>> German Zwiebelkuchen last year.
>>>>
>>>> Keep using your skillet!
>>>
>>> I think the Walla Walla sweets might not be the best for the crock pot.
>>> I'm curious, so one of these days I'll try it with yellow onions.
>>>
>>> Cheri
>>
>> You're right that it's kind of a waste to treat sweet onions this way.
>> The magic of the process is that you can turn ordinary sulfur-laden
>> onions with a nasty bite into something sweet and savory. It's quite
>> amazing.
>
> That is the kind of onions I am working with. I haven't seen Walla Walla
> onions.

They're grown in Walla Walla Washington. Not sure if you can get them
anywhere far from here unless you order online.

Cheryl wrote:
>
> Gary wrote:
> > This reminds me that I'm in for a bit of weather tonight and early
> > tomorrow as the hurricane goes by. Category 2 now (or is it soon to
> > be?). Regardless it will pass close and could even turn back to pure
> > north and slam us. Too close for comfort.

> Stay safe Gary!

No big deal here in Virginia Beach. A little rain, a little wind but
nothing serious. A typical summer thunderstorm is much worse. It's
right beside me off the coast now and heading NE out to sea. I doubt
any of the coastal US north of here will get much of anything.

G.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/3/2014 8:02 PM, Cheri wrote:
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Cheri" > wrote in message
>>>>> ...
>>>>>> I know about carmelizing onions, I've done it many times in a
>>>>>> skillet, but never in a crockpot. The last time was when I made
>>>>>> German Zwiebelkuchen last year.
>>>>>
>>>>> Keep using your skillet!
>>>>
>>>> I think the Walla Walla sweets might not be the best for the crock pot.
>>>> I'm curious, so one of these days I'll try it with yellow onions.
>>>>
>>>> Cheri
>>>
>>> You're right that it's kind of a waste to treat sweet onions this way.
>>> The magic of the process is that you can turn ordinary sulfur-laden
>>> onions with a nasty bite into something sweet and savory. It's quite
>>> amazing.
>>
>> That is the kind of onions I am working with. I haven't seen Walla Walla
>> onions.
>
> They're grown in Walla Walla Washington. Not sure if you can get them
> anywhere far from here unless you order online.

They sell them all over my area of CA during season.

Cheri

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>> I know about carmelizing onions, I've done it many times in a skillet,
>>>> but never in a crockpot. The last time was when I made German
>>>> Zwiebelkuchen last year.
>>>
>>> Keep using your skillet!
>>
>> I think the Walla Walla sweets might not be the best for the crock pot.
>> I'm curious, so one of these days I'll try it with yellow onions.
>
> You can report back.
>
> Even though I like the smell of onions, after a while it did get very
> overwhelming and while I don't mind stirring things, it was a PITA to keep
> going back every hour or so to stir.
>
> When I first read of this, the person who gave me the idea said she did
> hers overnight while sleeping. I can't really see that working.

I don't like to use my crock pot overnight because the smell of things keeps
waking me up, but I imagine onions would be particulary smelly in the pot
overnight.

Cheri

On 7/4/2014 9:16 AM, Cheri wrote:
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 7/3/2014 8:02 PM, Cheri wrote:
>>>>>
>>>>> "Julie Bove" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Cheri" > wrote in message
>>>>>> ...
>>>>>>> I know about carmelizing onions, I've done it many times in a
>>>>>>> skillet, but never in a crockpot. The last time was when I made
>>>>>>> German Zwiebelkuchen last year.
>>>>>>
>>>>>> Keep using your skillet!
>>>>>
>>>>> I think the Walla Walla sweets might not be the best for the crock
>>>>> pot.
>>>>> I'm curious, so one of these days I'll try it with yellow onions.
>>>>>
>>>>> Cheri
>>>>
>>>> You're right that it's kind of a waste to treat sweet onions this
>>>> way. The magic of the process is that you can turn ordinary
>>>> sulfur-laden onions with a nasty bite into something sweet and
>>>> savory. It's quite amazing.
>>>
>>> That is the kind of onions I am working with. I haven't seen Walla
>>> Walla onions.
>>
>> They're grown in Walla Walla Washington. Not sure if you can get them
>> anywhere far from here unless you order online.
>
> They sell them all over my area of CA during season.
>
> Cheri
>
I doubt Ophelia could find Walla Walla onions in Scotland.

Jill