"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 11-11-2012, 06:50 PM   #11
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Me 3. I always buy the big bag if onions at Costco. This is a great idea!
__________________

__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 11-11-2012, 07:44 PM   #12
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Don't forget the crouton and gruyere cheese!
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 11-11-2012, 07:56 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
I think I will be jumping on this bandwagon. How are you guys slicing your onions? By hand? Mandolin? Food processor? Something else?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-11-2012, 08:04 PM   #14
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,117
One or two, by hand or mandolin. A big batch, i would use the FP.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-11-2012, 08:27 PM   #15
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by taxlady View Post
I think I will be jumping on this bandwagon. How are you guys slicing your onions? By hand? Mandolin? Food processor? Something else?
I use my karate skills...
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-11-2012, 09:11 PM   #16
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
+Wow.... I also thank you for the bump. Our local Mexican market has white onions at 4 lbs for a dollar. This is a fantastic hint. My crock pot will be inside....love the smell of cooking onions, and I'll be using my trusty Mandolin, well Steve will be using it.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-12-2012, 06:51 AM   #17
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I don't have a mandolin, so I'm with Fi. My onion will be thin sliced before it lands back on the cutting board. Plus I just watched The Last Samurai again last night, so I'm ready!
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-12-2012, 07:57 AM   #18
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by Candocook View Post
I don't think I posted this here--but if I did, maybe the admins can delete this.

Anyway, I have in my freezer some caramelized onions made in a crockpot. You fill your crockpot to the tippy top with sliced onions, a stick of butter or big splash of olive oil and a splash of balsamic vinegar. Cook these for up to 24 hours--until the onions are caramelized well. Put in muffin cups, freeze, pop out, and put in plastic bags for storage.

Now for the instant part.
I had 2 of these "pucks". Put in a pan with about a cup or cup and a half of red wine and simmer for 10-15 minutes. Add a quart of good stock--I use chicken and simmer for 30 minutes. Absolutely DEEEElicious!!
Enjoy.
this gets my vote for cooking tip of the year! we really should make a special effort here at dc to keep members like candocook from straying away.... :(
__________________
vitauta is offline   Reply With Quote
Old 11-12-2012, 11:23 AM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
Quote:
Originally Posted by vitauta View Post
this gets my vote for cooking tip of the year! we really should make a special effort here at dc to keep members like candocook from straying away.... :(
Great idea. But, if we are going to give out a title, we should probably give one to Bolas for something posted this year: Slow cooker onion base
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-12-2012, 11:59 AM   #20
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by pacanis View Post
I don't have a mandolin, so I'm with Fi. My onion will be thin sliced before it lands back on the cutting board. Plus I just watched The Last Samurai again last night, so I'm ready!
Might use the Bass-o-Matic...
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:34 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.