"jmcquown" > wrote in message
...
> 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

I didn't know she was in Scotland, but no...I'm sure not.

Cheri

"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.



--
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"Cheri" > wrote in message
...
>
> "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.

Same here. I turned it off in the evening yesterday and started them up
again this morning.

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"jmcquown" > wrote in message
...
> 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.

I've never even heard of them except on here.


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On 7/4/2014 10:19 AM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 7/4/2014 9:16 AM, Cheri wrote in reply to Julie:
>>>
>>>>
>>>> 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
>
> I didn't know she was in Scotland, but no...I'm sure not.
>
> Cheri

Yep, she's in Scotland. I have never looked for Walla Walla onions.
Vidalia, Georgia isn't all that far from me; they show up at Publix.

I doubt I'd be carmelizing onions in a crock pot. It's been discussed
before but I never need a huge quantity of carmelized onions.

Jill

"jmcquown" > wrote in message
...
> On 7/4/2014 10:19 AM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 7/4/2014 9:16 AM, Cheri wrote in reply to Julie:
>>>>
>>>>>
>>>>> 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
>>
>> I didn't know she was in Scotland, but no...I'm sure not.
>>
>> Cheri
>
> Yep, she's in Scotland. I have never looked for Walla Walla onions.
> Vidalia, Georgia isn't all that far from me; they show up at Publix.
>
> I doubt I'd be carmelizing onions in a crock pot. It's been discussed
> before but I never need a huge quantity of carmelized onions.

Oh I love to experiment and I'd never done that before. As I said in
another post, I doubt I will do it again but I am pleased I have

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

"jmcquown" > wrote in message
...
> On 7/4/2014 10:19 AM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 7/4/2014 9:16 AM, Cheri wrote in reply to Julie:
>>>>
>>>>>
>>>>> 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
>>
>> I didn't know she was in Scotland, but no...I'm sure not.
>>
>> Cheri
>
> Yep, she's in Scotland. I have never looked for Walla Walla onions.
> Vidalia, Georgia isn't all that far from me; they show up at Publix.
>
> I doubt I'd be carmelizing onions in a crock pot. It's been discussed
> before but I never need a huge quantity of carmelized onions.
>
> Jill

For some reason I thought she was near London. I wonder where I got that
idea? LOL

Cheri

"Cheri" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> On 7/4/2014 10:19 AM, Cheri wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 7/4/2014 9:16 AM, Cheri wrote in reply to Julie:
>>>>>
>>>>>>
>>>>>> 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
>>>
>>> I didn't know she was in Scotland, but no...I'm sure not.
>>>
>>> Cheri
>>
>> Yep, she's in Scotland. I have never looked for Walla Walla onions.
>> Vidalia, Georgia isn't all that far from me; they show up at Publix.
>>
>> I doubt I'd be carmelizing onions in a crock pot. It's been discussed
>> before but I never need a huge quantity of carmelized onions.
>>
>> Jill
>
> For some reason I thought she was near London. I wonder where I got that
> idea? LOL

I wonder too <g>

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

"Cheri" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> On 7/4/2014 10:19 AM, Cheri wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 7/4/2014 9:16 AM, Cheri wrote in reply to Julie:
>>>>>
>>>>>>
>>>>>> 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
>>>
>>> I didn't know she was in Scotland, but no...I'm sure not.
>>>
>>> Cheri
>>
>> Yep, she's in Scotland. I have never looked for Walla Walla onions.
>> Vidalia, Georgia isn't all that far from me; they show up at Publix.
>>
>> I doubt I'd be carmelizing onions in a crock pot. It's been discussed
>> before but I never need a huge quantity of carmelized onions.
>>
>> Jill
>
> For some reason I thought she was near London. I wonder where I got that
> idea? LOL
>


She is. It's only a couple inches away on my map.

"Pico Rico" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 7/4/2014 10:19 AM, Cheri wrote:
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 7/4/2014 9:16 AM, Cheri wrote in reply to Julie:
>>>>>>
>>>>>>>
>>>>>>> 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
>>>>
>>>> I didn't know she was in Scotland, but no...I'm sure not.
>>>>
>>>> Cheri
>>>
>>> Yep, she's in Scotland. I have never looked for Walla Walla onions.
>>> Vidalia, Georgia isn't all that far from me; they show up at Publix.
>>>
>>> I doubt I'd be carmelizing onions in a crock pot. It's been discussed
>>> before but I never need a huge quantity of carmelized onions.
>>>
>>> Jill
>>
>> For some reason I thought she was near London. I wonder where I got that
>> idea? LOL
>>
>
>
> She is. It's only a couple inches away on my map.

What a very small one you must have. ;p

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

On 7/4/2014 11:22 AM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 7/4/2014 10:19 AM, Cheri wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 7/4/2014 9:16 AM, Cheri wrote in reply to Julie:
>>>>>
>>>>>>
>>>>>> 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
>>>
>>> I didn't know she was in Scotland, but no...I'm sure not.
>>>
>>> Cheri
>>
>> Yep, she's in Scotland. I have never looked for Walla Walla onions.
>> Vidalia, Georgia isn't all that far from me; they show up at Publix.
>>
>> Jill
>
> For some reason I thought she was near London. I wonder where I got that
> idea? LOL
>
> Cheri

Would it be easier to find Walla Walla onions near London?

Jill

On Fri, 4 Jul 2014 10:00:59 +0100, "Ophelia"
> wrote:

> 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.
>
>
Another picture? I missed the first one.

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

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.

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

On Fri, 4 Jul 2014 10:08:53 +0100, "Ophelia"
> wrote:

> 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

You want your caramelized onions to be sweet?

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

On Thu, 3 Jul 2014 23:02:12 -0700, "Cheri" >
wrote:

> 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.

Me too.

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

"jmcquown" > wrote in message
...
> On 7/4/2014 11:22 AM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 7/4/2014 10:19 AM, Cheri wrote:
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 7/4/2014 9:16 AM, Cheri wrote in reply to Julie:
>>>>>>
>>>>>>>
>>>>>>> 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
>>>>
>>>> I didn't know she was in Scotland, but no...I'm sure not.
>>>>
>>>> Cheri
>>>
>>> Yep, she's in Scotland. I have never looked for Walla Walla onions.
>>> Vidalia, Georgia isn't all that far from me; they show up at Publix.
>>>
>>> Jill
>>
>> For some reason I thought she was near London. I wonder where I got that
>> idea? LOL
>>
>> Cheri
>
> Would it be easier to find Walla Walla onions near London?

I am never likely to find out. That is not a place I enjoy visiting)


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

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 10:00:59 +0100, "Ophelia"
> > wrote:
>
>> 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.
>>
>>
> Another picture? I missed the first one.

Oh dear. I haven't posted them yet ) If you are interested I will?


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

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

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 10:08:53 +0100, "Ophelia"
> > wrote:
>
>> 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
>
> You want your caramelized onions to be sweet?

Not particularly, it was just they way others described them.


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

On Fri, 4 Jul 2014 10:13:23 +0100, "Ophelia"
> wrote:

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

You probably won't. They are a local super sweet onion, similar to
Maui and Vidalia (you won't find those either). I looked and there's
one from France called Oignon doux des Cévennes. No idea how widely
it is distributed.

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

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 10:13:23 +0100, "Ophelia"
> > wrote:
>
>> That is the kind of onions I am working with. I haven't seen Walla Walla
>> onions.
>
> You probably won't. They are a local super sweet onion, similar to
> Maui and Vidalia (you won't find those either). I looked and there's
> one from France called Oignon doux des Cévennes. No idea how widely
> it is distributed.

Ok, thanks)

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

On Fri, 4 Jul 2014 06:16:28 -0700, "Cheri" >
wrote:

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

That one appears in CA, but we also get the look alikes that are the
same onion type but not grown in Walla Walla. I've seen Maui onions
on occasion, but I've never seen Vidalia. There are lots of other
sweet onions too, but they don't have the press/mystique of the
others.

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

On Fri, 04 Jul 2014 11:12:33 -0400, jmcquown >
wrote:

> I doubt I'd be carmelizing onions in a crock pot. It's been discussed
> before but I never need a huge quantity of carmelized onions.

I can see caramelizing onions in a crock pot the next time I make
"French" Onion Soup.

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

On Fri, 4 Jul 2014 16:21:46 +0100, "Ophelia"
> wrote:

>
> Oh I love to experiment and I'd never done that before. As I said in
> another post, I doubt I will do it again but I am pleased I have

How do you plan to use them?

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

On Fri, 4 Jul 2014 08:22:42 -0700, "Cheri" >
wrote:

>
> "jmcquown" > wrote in message
> ...
> > On 7/4/2014 10:19 AM, Cheri wrote:
> >>
> >> I didn't know she was in Scotland, but no...I'm sure not.
> >>
> >> Cheri
> >
> > Yep, she's in Scotland. I have never looked for Walla Walla onions.
> > Vidalia, Georgia isn't all that far from me; they show up at Publix.
> >
> > I doubt I'd be carmelizing onions in a crock pot. It's been discussed
> > before but I never need a huge quantity of carmelized onions.
> >
> > Jill
>
> For some reason I thought she was near London. I wonder where I got that
> idea? LOL
>

She used to talk about being from Yorkshire, which is close to us
(approx 200 miles between), but apparently it's quite a distance in UK
terms.

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

On Fri, 4 Jul 2014 06:17:55 -0700, "Cheri" >
wrote:

> 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.

I don't have an open floor plan, so aromas don't float around my
house. I love walking into the kitchen and drinking in that wonderful
smell in the morning.

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

On Thu, 03 Jul 2014 20:16:04 -1000, dsi1
> wrote:

> 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?

Were you just as shocked when you found out all squares are rectangles
but not all rectangles are squares?

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

On Thu, 3 Jul 2014 23:34:05 -0700, "Julie Bove"
> wrote:

>
> "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.

I figure 45-60 minutes. Any faster and they weren't caramelized, they
were browned.

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

On Fri, 4 Jul 2014 10:11:26 +0100, "Ophelia"
> wrote:

>
>
> "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.

Did you cut them with a knife or use your food processor to do it?
I'm thinking I'll use my FP.

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

On Fri, 4 Jul 2014 16:00:47 +0100, "Ophelia"
> wrote:

> 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.
>

I'll do mine overnight. That's why I use the crockpot. It works
while I sleep.

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

"sf" > wrote in message
...
> On Fri, 04 Jul 2014 11:12:33 -0400, jmcquown >
> wrote:
>
>> I doubt I'd be carmelizing onions in a crock pot. It's been discussed
>> before but I never need a huge quantity of carmelized onions.
>
> I can see caramelizing onions in a crock pot the next time I make
> "French" Onion Soup.

That is a good idea! I've been wondering how I would use them)


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"sf" > wrote in message
...
> On Fri, 4 Jul 2014 16:21:46 +0100, "Ophelia"
> > wrote:
>
>>
>> Oh I love to experiment and I'd never done that before. As I said in
>> another post, I doubt I will do it again but I am pleased I have
>
> How do you plan to use them?

LOL I don't know. I just picked up on your idea about the French onion
soup)


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"sf" > wrote in message
...
> On Fri, 4 Jul 2014 08:22:42 -0700, "Cheri" >
> wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>> > On 7/4/2014 10:19 AM, Cheri wrote:
>> >>
>> >> I didn't know she was in Scotland, but no...I'm sure not.
>> >>
>> >> Cheri
>> >
>> > Yep, she's in Scotland. I have never looked for Walla Walla onions.
>> > Vidalia, Georgia isn't all that far from me; they show up at Publix.
>> >
>> > I doubt I'd be carmelizing onions in a crock pot. It's been discussed
>> > before but I never need a huge quantity of carmelized onions.
>> >
>> > Jill
>>
>> For some reason I thought she was near London. I wonder where I got that
>> idea? LOL
>>
>
> She used to talk about being from Yorkshire, which is close to us
> (approx 200 miles between), but apparently it's quite a distance in UK
> terms.

I grew up in Yorkshire but I have lived up here for more years than
anywhere else


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"sf" > wrote in message
...
> On Fri, 4 Jul 2014 10:11:26 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "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.
>
> Did you cut them with a knife or use your food processor to do it?
> I'm thinking I'll use my FP.

I used my knife.

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On 7/4/2014 12:47 PM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Fri, 4 Jul 2014 16:21:46 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>> Oh I love to experiment and I'd never done that before. As I said in
>>> another post, I doubt I will do it again but I am pleased I have
>>
>> How do you plan to use them?
>
> LOL I don't know. I just picked up on your idea about the French onion
> soup)
>
>
That's a good idea!

Jill

On Fri, 4 Jul 2014 17:06:09 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Fri, 4 Jul 2014 10:00:59 +0100, "Ophelia"
> > > wrote:
> >
> >> 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.
> >>
> >>
> > Another picture? I missed the first one.
>
> Oh dear. I haven't posted them yet ) If you are interested I will?

I'm always interested!

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

On 7/3/2014 11:13 PM, Ophelia 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.
>
> That is the kind of onions I am working with. I haven't seen Walla
> Walla onions.
>

We're into sweet onions in the states. The variety that's popular over
here is the Maui or Kula onion. We drove through the Kula district
recently which is on the side of a volcano. I never saw a single onion
field. That was a little disappointing. I don't know how that works.

Anyway, it's an important holiday over here today - I guess you guys are
partly responsible for that. Thanks. :-)

On Fri, 4 Jul 2014 17:07:15 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Fri, 4 Jul 2014 10:08:53 +0100, "Ophelia"
> > > wrote:
> >
> >> 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
> >
> > You want your caramelized onions to be sweet?
>
> Not particularly, it was just they way others described them.

Okay. I guess I've never understood that description. They lose any
bite they ever had, so they're considered sweet. I wish there was a
better way of describing them, because I always think "sugary" when I
see it.

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

On Fri, 4 Jul 2014 17:47:05 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Fri, 4 Jul 2014 16:21:46 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >> Oh I love to experiment and I'd never done that before. As I said in
> >> another post, I doubt I will do it again but I am pleased I have
> >
> > How do you plan to use them?
>
> LOL I don't know. I just picked up on your idea about the French onion
> soup)

Ha!

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

On Fri, 4 Jul 2014 17:47:49 +0100, "Ophelia"
> wrote:

> I grew up in Yorkshire but I have lived up here for more years than
> anywhere else

I know what you mean. I was raised in Michigan, but I've lived here
the rest of my life - which is longer than that.

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