Almost instant French onion soup
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!!