On Fri, 4 Jul 2014 17:45:59 +0100, "Ophelia"
> wrote:

>
>
> "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)

It's foggy and overcast here... soup weather. I made bean soup two
days in a row A. split pea B. 17 Bean Mix (used my frozen mirepoix
for both). I want a steak today, but I think I'll get some beef bones
too and make some soup stock.

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

"sf" > wrote in message
...
> 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!

I posted them a wee while ago. Look out for 'Ping sf Caramelised onions'



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

"sf" > wrote in message
...
> 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.

I guess! I can't say these are sweet.

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

On Fri, 4 Jul 2014 18:48:40 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > 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!
>
> I posted them a wee while ago. Look out for 'Ping sf Caramelised onions'
>

I found it.

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

On 7/4/2014 6:29 AM, sf wrote:
> 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?
>

I'm betting I can caramelize onions in 5 minutes. This must make me some
kind of wizard. Maybe the Wizard of Odd...

In article >,
says...

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

Probably not, but we can buy seeds to grow them.

Janet UK (not in London)

"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.

Maybe but I don't think so. The end result is very good. A bit more sauce
than I would like but I don't dare try to cook them down any more as they
were almost on the verge of burnt. I know in my mind that they probably
would still be good had I allowed them to continue to cook. I go through
this every year. But... They were fine tasting when I got up so I shut the
heat off. I prefer eating them cold anyway and they are just for me so...

"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.

"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.

"sf" > wrote in message
...
> 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.

Good luck! I really do prefer the stove top kind but maybe you'll like
yours.

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

I would say that you're relatively close though. We can get Anaheim chiles
here. But I doubt that you could find either thing on the East coast. At
least I never did.

"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.

Agree. They are a sweet onion and perhaps no better than others but... We
have such a small time frame where they are available, so perhaps I prefer
them when I can get them for that reason.

"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.

This winds up not making a huge amount. Not IMO. They really cook down a
lot. And I don't think I'll be doing this again.

"Ophelia" > wrote in message
...
>
>
> "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)

I don't make a lot of mashed potatoes but once in a while I will make them
just for myself as a snack. I make instant now only because I can't have
dairy and I haven't been able to come up with a suitable method for real
potatoes that tastes really good to me without. But if I make the instant,
add imitation butter flavor, water and caramelized onions, they are great!
But as I'm sure you know, this isn't a quick snack when I have to take the
time to caramelize the onions. I had hoped I could freeze small quantities
by using this method but... I didn't care for them enough to want to do
this again. I might however, pan cook a lot and freeze some.

"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.

Heh. That's how good I am with maps. I can remember saying something like
that to my dad when I was a kid. You can imagine the look he had on his
face as I said it.

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 17:45:59 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "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)
>
> It's foggy and overcast here... soup weather. I made bean soup two
> days in a row A. split pea B. 17 Bean Mix (used my frozen mirepoix
> for both). I want a steak today, but I think I'll get some beef bones
> too and make some soup stock.

We're having weird weather. Was downright cold outside last night but this
house retains the heat so it didn't cool down until about 6:00 a.m. Right
now it is a tad warm in the house. But it's not sunny outside. It's kind
of overcast. Not good for fireworks tonight.

We haven't heard many fireworks yet either. Used to be they were prolific
in this area, pretty much year round as they are not illegal. Odd thing is,
I have seen more firework stands than every but nobody buying them.

I found some that I didn't know that I had when I did the big garage
cleanout. Still not a huge amount of them and they are all really small
ones. We may or may not light a few. We'll see. Angela is not as keen on
seeing them as I always have been and frankly, the appeal for me has
somewhat worn off. When the guy next door lit thousands of dollars of them,
it was great. Perfect viewing. Now the people lighting them are not so
close to us and given where the trees are growing, we may or may not be able
to see them very well. It's a matter now of whipping our heads around in
the direction of where we hear the noises. That can get tiresome. At any
rate, we won't be sitting out there till 4:00 a.m. like we used to.

"sf" > wrote in message
...
> 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.

We can get Vidalia here.

"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.

You can say that again! I used to make that onion bread in the dehydrator.
That was smelly but doable to me. But this? Where it got the worst was in
the garage. I suppose because the windows are open and it blew the stench
that way. I went out there in the middle of the night and at first thought I
smelled garlic. But no. It was the onions and it was such a horrible
concentrated aroma! It almost knocked me right over. Odd thing was that
Angela didn't complain of it. Perhaps her nose was stuffy? She isn't
really keen on the onion scent. I happen to like it but this was even too
much for me.

"sf" > wrote in message
...
> 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.

This house is almost entirely open. Look in the front door and you can see
all the way to the back of it.

"Ophelia" > wrote in message
...
>
>
> "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?

Yes. I want to see if they look like mine did.

"Ophelia" > wrote in message
...
>
>
> "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.

Aren't they always sweet? Mine are and I have done every kind of onion
there is. When making soup I'll often use two or three kinds. I never add
sugar although I have seen recipes that call for it.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> 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.
>
> I guess! I can't say these are sweet.

Mine could be used for candy!

"dsi1" > wrote in message
...
> On 7/4/2014 6:29 AM, sf wrote:
>> 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?
>>
>
> I'm betting I can caramelize onions in 5 minutes. This must make me some
> kind of wizard. Maybe the Wizard of Odd...

Mine are not that quick. But they do always come out faster than the recipe
calls for.

"dsi1" > wrote in message
...
> 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. :-)

I use different onions for different things. I used to always use yellow
for everything because they were cheaper. And I still do use them a lot for
cooking. But I find that white are best in Mexican foods and sometimes for
eating raw. I also use green for raw or some cooked dishes like Chinese. I
sometimes use red for cooking but mainly raw and often when I just want that
color.

I like the sweet for things like layering with potatoes for roasting or in
faux pierogies or when I used to make them with Spaeztel. Oh how I wish I
could eat that again! I would make caramelized onions in butter then toss
them with cooked Spaetzel and Swish cheese and bake it. Heck, that was even
good without the Spaetzel! Want, want, want!

On Fri, 4 Jul 2014 15:23:54 -0700, "Julie Bove"
> wrote:

> 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.

I'd say leave the top off or at least cracked when that happens
because the lid on a crock pot fits so well, there's virtually no
evaporation,

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

On 7/4/2014 6:07 PM, Janet wrote:
> In article >,
> says...
>
>> Would it be easier to find Walla Walla onions near London?
>
> Probably not, but we can buy seeds to grow them.
>
> Janet UK (not in London)


Nope. Sweet onions like Vidalia, Walla Walla, Texas 1015 are
trademarked and can only be grown in certain areas. They also need a
certain soil or they won't have the sweet flavor they are famous for.

OTOH, if you caramelize them, you won't know the difference in the end
result.

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message

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

Maybe I dreamed it. ;-)

Cheri

"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.

LOL, thank you. That must be why.

Cheri

"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?
>
> Jill

No, but then I never said she would. I said they sell them all over CA
during season. :-)

Cheri

On Fri, 4 Jul 2014 15:45:35 -0700, "Julie Bove"
> wrote:

>
> "Ophelia" > wrote in message
> ...
> >
> >
> > I guess! I can't say these are sweet.
>
> Mine could be used for candy!

They probably wouldn't have been as sweet if you'd used a regular
yellow onion.

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

"Julie Bove" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> 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.
>
> We can get Vidalia here.

I'm lucky enough to have friends in Walla Walla that visit every year. They
always bring some. They usually will have the WW sweets at Safeway for a
very short time. Once they did advertise them in the ad, and when I got
there, they were not WW sweets, they were Vidalias. Still very good, but not
what was advertised. I believe Raley's has the Vidalias sometimes too.

Cheri

On 7/4/2014 12:46 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On 7/4/2014 6:29 AM, sf wrote:
>>> 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?
>>>
>>
>> I'm betting I can caramelize onions in 5 minutes. This must make me
>> some kind of wizard. Maybe the Wizard of Odd...
>
> Mine are not that quick. But they do always come out faster than the
> recipe calls for.

It doesn't take long. I wouldn't do it that way for a frittata but it's
perfect to lay on pork chops. Caramelized onions take from 5 minutes to
5 hours depending on the dish. As luck would have it, I'll probably make
pork chops today so I should be able to give you an exact time for the
onions.

On 7/4/2014 12:50 PM, Julie Bove wrote:
>
>
> I use different onions for different things. I used to always use
> yellow for everything because they were cheaper. And I still do use
> them a lot for cooking. But I find that white are best in Mexican foods
> and sometimes for eating raw. I also use green for raw or some cooked
> dishes like Chinese. I sometimes use red for cooking but mainly raw and
> often when I just want that color.
>
> I like the sweet for things like layering with potatoes for roasting or
> in faux pierogies or when I used to make them with Spaeztel. Oh how I
> wish I could eat that again! I would make caramelized onions in butter
> then toss them with cooked Spaetzel and Swish cheese and bake it. Heck,
> that was even good without the Spaetzel! Want, want, want!

Sounds like you got it all together. I'm lousy with potatoes myself. My
theory is that potatoes vex the Asian cook.

"Julie Bove" > wrote:
> "Cheri" > wrote in message ...
>>
>> "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.
>
> I would say that you're relatively close though. We can get Anaheim
> chiles here. But I doubt that you could find either thing on the East
> coast. At least I never did.

We get both here in the Midwest, so they've made it at least half way
across the country.
--
jinx the minx

In article >,
says...
>
> On 7/4/2014 6:07 PM, Janet wrote:
> > In article >,
> > says...
> >
> >> Would it be easier to find Walla Walla onions near London?
> >
> > Probably not, but we can buy seeds to grow them.
> >
> > Janet UK (not in London)
>
>
> Nope. Sweet onions like Vidalia, Walla Walla, Texas 1015 are
> trademarked and can only be grown in certain areas.

http://www.gardencentrekoeman.co.uk/...s/onion-sweet-
walla-walla.html

http://www.ebay.ie/itm/ONION-WALLA-W...-/370878678062

Janet UK

On Fri, 4 Jul 2014 23:28:14 +0000 (UTC), jinx the minx
> wrote:

> We get both here in the Midwest, so they've made it at least half way
> across the country.

Lucky you!

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

On Fri, 04 Jul 2014 13:18:47 -1000, dsi1
> wrote:
>
> Sounds like you got it all together. I'm lousy with potatoes myself. My
> theory is that potatoes vex the Asian cook.

Do you like fish?

I've been watching "off channels" for cooking shows the last couple of
days. Create had an old Lidia half an hour ago with a recipe for
grouper (which could easily be cod or some other "meaty" white fish),
potatoes and bell pepper.
http://www.cbsnews.com/news/recipe-g...-and-potatoes/

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

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 15:23:54 -0700, "Julie Bove"
> > wrote:
>
>> 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.
>
> I'd say leave the top off or at least cracked when that happens
> because the lid on a crock pot fits so well, there's virtually no
> evaporation,

Yours might but mine doesn't. When I had it on high, the lid was literally
leaping up about 1/4 inch each time the liquid boiled. Most of the liquid
had boiled off after I put it on high. Pretty sure it all would have had I
left them in there for another couple of hours but I was too sleepy and just
gave up on them at that point.

"Ed Pawlowski" > wrote in message
...
> On 7/4/2014 6:07 PM, Janet wrote:
>> In article >,
>> says...
>>
>>> Would it be easier to find Walla Walla onions near London?
>>
>> Probably not, but we can buy seeds to grow them.
>>
>> Janet UK (not in London)
>
>
> Nope. Sweet onions like Vidalia, Walla Walla, Texas 1015 are trademarked
> and can only be grown in certain areas. They also need a certain soil or
> they won't have the sweet flavor they are famous for.
>
> OTOH, if you caramelize them, you won't know the difference in the end
> result.

I can grow them here but I grew them from sets not seeds. I do see that the
seeds are available. The one year that I tried to grow them, we had
unseasonably high temps for a couple of days and that was enough for them to
bolt and flower. They have beautiful flowers.

I harvested them and the bulbs were still pretty small. About the size of
golf balls. Took all that I had to make the Gordon Ramsey potato recipe but
they were very good in it.

IMO, these will get much sweeter when caramelized than the standard yellow
onion would. They taste like they were cooked in sugar.

I know what you're saying about them only being grown in certain areas
but... Would this apply to selling them as such? Because we certainly can
grow them at home. And the ones that I grew tasted every bit as good as
what I could buy in the store.

"Janet" > wrote in message
t...
> In article >,
> says...
>>
>> On 7/4/2014 6:07 PM, Janet wrote:
>> > In article >,
>> > says...
>> >
>> >> Would it be easier to find Walla Walla onions near London?
>> >
>> > Probably not, but we can buy seeds to grow them.
>> >
>> > Janet UK (not in London)
>>
>>
>> Nope. Sweet onions like Vidalia, Walla Walla, Texas 1015 are
>> trademarked and can only be grown in certain areas.
>
> http://www.gardencentrekoeman.co.uk/...s/onion-sweet-
> walla-walla.html
>
> http://www.ebay.ie/itm/ONION-WALLA-W...-/370878678062
>
> Janet UK

Yes, they can be bought. IIRC there was some sort of lawsuit about this.
Walla Walla is a city here and that's where these onions are grown for sale.
Perhaps this applies only if you want to sell them? Perhaps you could sell
them as sweet onions? But not Walla Walla Sweets?

Oh heck, I'm bored. I'll Swagbuck it.

This explains it. You can only legally grow them for sale (and call them by
name) if you live in certain areas.

http://seattletimes.com/html/localne...llaonions.html

So you could grow them there and probably even sell them but you could not
call them by that name.