Originally Posted by Kayelle
I almost exclusively use the large white onions from our local Mexican market. It's hard to beat the cost at a quarter a pound! Even raw, they don't cause the indigestion of other onions, even the purple ones. I'll have to try the ideas here about baking and grilling, as I haven't done that in a very long time.
You to? Those markets are the only places here where they can be found.They've been just fine for recipe that I've used that needed sweet onions.
I'm trying another way to cook them now.Incorporating all of the fantastic suggestions here.Just trying another version of cooking them.Especially when it's a sole person (me who loves them)
Using the grill or smoker today=unsafe.Too windy. That's out.
Million things to do still today that I won't have time to watch the oven.
To simple size the options.
Crockpot them using the 1qt crock
Grab the biggest onion.Peel back the skin.Cut off 1/2" from the top.
Place it on an onion cutter.The kind for making blooming onions.Mine is the old William and Sonoma one.Black with stainless steel blades that stagger.It has a stopper to let you know where to stop.Great sturdy handles.
All I had to do additionally was to cut a little more off the bottom to keep it in an upright position in the crock.
Place it directly in the middle of the crock.
Drizzled a little Tuscan & Garlic infused oils over the top.
Sprinkled a little Kosher salt on with fresh Black pepper,Paprika.
Around the sides I added a few garlic cloves that a local organic farmer sent over for me a few days ago.I've been looking for an excuse to use them.
Turned it on.It has no high low setting.Let the condensation do it's thing.
We'll see how it turns out.It's certainly smelling good.
I might add an Italian sausage to it and have Bruchetta's for dinner.
Next time thought I'm going to try either Harissa or Chipole oils and see how it goes.