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Old 10-29-2011, 04:07 AM   #1
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Slow cooker onion base

I have just put some on and the kitchen smells like a hotdog stall.

Fill your slow cooker with sliced onions, a bit of butter and cook for 10 hours.
The base freezes well. The possibilities for using the onion goop are endless, but my first port of call is french onion soup.
Has anyone tried this method?

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Old 10-29-2011, 04:21 AM   #2
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No, but I had just read about it and want to try it.
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Old 10-29-2011, 04:55 AM   #3
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Quote:
Originally Posted by Bolas De Fraile View Post
I have just put some on and the kitchen smells like a hotdog stall.

Fill your slow cooker with sliced onions, a bit of butter and cook for 10 hours.
The base freezes well. The possibilities for using the onion goop are endless, but my first port of call is french onion soup.
Has anyone tried this method?
Nope, I have never heard about it. So do tell.... More details please.
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Old 10-29-2011, 08:04 AM   #4
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What kind of onions did you use? Will it work with white or red ones?
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Old 10-29-2011, 10:53 AM   #5
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It is good smeared on a burger or a bacon sandwich as a condiment, sort of an onion jam.
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Old 10-29-2011, 11:24 AM   #6
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I am intrigued. I now want to buy a slow cooker even more!
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Old 10-29-2011, 11:33 AM   #7
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I've used this method for making a large number of servings of:

Pork Tenderloin with Balsamic Onion Marmalade
Celebration Luncheon

For the Balsamic Onion Marmalade:

4 to 6 onions
1 stick unsalted butter
1 can chicken broth
1/3 cup sugar
3/4 cup balsamic vinegar
1/3 cup apple juice

Cut onions in half (end to end), cut off stem and root ends, peel and slice thin. Cook in crock pot on High for 8 hours.


For the Marinade:

1/4 cup apple juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
4 cloves garlic, minced
3 tablespoons port
2 tablespoons balsamic vinegar
1 teaspoon coarsely ground black pepper
1 teaspoon Kosher salt

Combine ingredients for marinade (enough for 2 [3/4-lb. to 1 lb.] pork tenderloins) and marinate tenderloins overnight or at least 4 hours. Place pork in shallow roasting pan along with the marinade Bake uncovered about 35 to 45 minutes or until thermometer registers 150 . When the tenderloins start to brown on top (about 20 to 30 minutes), turn them over.

Let pork rest about 10 to 15 minutes, then slice thinly on the diagonal and serve with the warm onion marmalade on top.
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Old 10-29-2011, 11:46 AM   #8
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That sounds really good, SharonT.

The only thing I would add is at least two glasses of Port in the cook as well! It always seems to help me in the kitchen!
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Old 10-29-2011, 12:31 PM   #9
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Oh, yeah - how does it go? 'I ALWAYS cook with wine... and sometimes I put it in the food.'
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Old 10-29-2011, 12:48 PM   #10
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Bolas--sounds great--how many onions do you usually put in?
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