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Old 10-29-2011, 05:03 PM   #11
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yes, that is how i make french onion soup. also good on a burger. lots of uses.
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Old 10-30-2011, 02:39 AM   #12
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Bolas--sounds great--how many onions do you usually put in?
I uses as many finely sliced red onions as I can fit in the pot.I have a large Rice/Slow cooker. Sometimes when the onions are very juicy after slow cooking there is a lot of liquid so I put it on rice cooker mode to boil it off. I only add a nut of butter so the base is flexible. Tonight we are having cheats Pissaladiere so I just put a big blob of base into a frying pan add a few tbl spoons of concasse de tomate, black pepper and thyme, fry till it smells right then cool for spreading on the pastry.

I also use the goop to make potato pizza.
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Old 10-30-2011, 03:03 AM   #13
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what colour does it end up being, bolas? does it get carmelized?
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Old 10-30-2011, 03:42 AM   #14
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Not really Tom mate thats why I call it goop or onion base, to carmelize the goop just fry quickly in a little butter.
I also make onion bread and proja with it. When you next make Corn bread (proja) mix in some of the goop and feta cheese.
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Old 10-30-2011, 10:05 AM   #15
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I'm intrigued by this, too. I sweat onions down to a paste in a lot of dishes, so this'd be a real time-saver. 8-10 hours, maybe uncovering the slow-cooker lid at the end to evaporate out excess moisture? Do the onion slices hold their shape, or do they break apart into one big gelatinous goop?
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Old 10-30-2011, 10:31 AM   #16
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This idea might just be the push I need to get a slow cooker. I've been thinking about it for quite a while, but felt no real need for one, but the thought of French onion soup is starting to create that need.

It may also create the need for a storage cabinet too, but I think that is going to be inevitable eventually anyway.
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Old 10-30-2011, 11:19 AM   #17
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This idea might just be the push I need to get a slow cooker. I've been thinking about it for quite a while, but felt no real need for one, but the thought of French onion soup is starting to create that need.

It may also create the need for a storage cabinet too, but I think that is going to be inevitable eventually anyway.

I do mine in a frying pan on the stove top or in the oven.

I use the oven method when I am making other low and slow type dishes to fill up the oven.

Like you storage space limits me to only a couple of electrical items in my kitchen.

I suppose we could use the crockpots for cookie jars when they are not in use.
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Old 10-30-2011, 12:30 PM   #18
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I do mine in a frying pan on the stove top or in the oven.

I use the oven method when I am making other low and slow type dishes to fill up the oven.

Like you storage space limits me to only a couple of electrical items in my kitchen.

I suppose we could use the crockpots for cookie jars when they are not in use.
Okay, how do you do it in the oven?

I don't even have a tiny kitchen (badly laid out, but not tiny) and I don't have room for anything more. I just bought a gravy separator and I'm looking for a place for that.
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Old 10-30-2011, 02:09 PM   #19
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I also have a badly laid out kitchen with no place for extra storage. One reason I don't have a stand mixer. I do have a crock port and use it a lot. I'm definitely going to make the onion base as soon as i can get to the supermarket for some onions.
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Old 10-30-2011, 02:20 PM   #20
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I'm definitely going to make the onion base as soon as i can get to the supermarket for some onions.
Me too! I love French Onion Soup!

If food is going to kill me, I'd prefer to drown in it!
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